Muffin-Tin Beef Enchiladas

2 Ratings

2 Reviews

Kitchen Tested

Prep 35 min
Total 60 min
Servings 12

These beefy enchilada cups are fun enough for a party but simple enough for a weeknight dinner.

By Betty Crocker Kitchens

Updated September 20, 2016

Ingredients

1

lb ground beef (at least 80% lean)
2

teaspoons chili powder
1

teaspoon ground cumin
1

can (4.5 oz) Old El Paso™ chopped green chiles
3

green onions, thinly sliced, green and white parts separated
1

can (10 oz) Old El Paso™ red enchilada sauce
1

cup shredded Mexican 4-cheese blend (4 oz)
1

package Old El Paso™ Stand ‘N Stuff™ mini soft tortilla taco boats (12 boats)
1/2

cup diced avocado
1

tablespoon chopped fresh cilantro leaves

Steps

1

Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
2

In 10-inch nonstick skillet, cook beef over medium heat 7 to 9 minutes, stirring occasionally, until beef is brown; drain. Stir in chili powder, cumin, green chiles and green onion whites. Stir in enchilada sauce. Cook 5 to 6 minutes longer or until sauce thickens. Remove from heat; cool 5 minutes. Stir in cheese.
3

Meanwhile, heat boats as directed on package. Press 1 boat into each muffin cup. Bake 5 minutes.
4

Divide beef mixture evenly among boats in muffin cups. Bake 12 to 15 minutes or until boats are toasted and beef mixture is heated through. Top with avocado, green onion greens and cilantro; serve warm.

Want more heat? Use spicy enchilada sauce, or top with thinly sliced jalapeño chile.
To cut down on chopping time, substitute store-bought guacamole for the avocado.

Nutrition Facts

Serving Size: 1 Serving

Calories: 160
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 15%
Saturated Fat 4g 20% Trans Fat 0g
Cholesterol: 30mg; 11%
Sodium: 280mg; 12%
Potassium: 130mg; 4%
Total Carbohydrate: 9g; 3%
Dietary Fiber 0g 0% Sugars 1g
Protein: 9g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 4%; 4%
Calcium: 8%; 8%
Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;