Skinny Beef & Rice Enchiladas January 05 2012 8 Comments

Beef & Rice BurritosServes 4
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1 bag Skinny Dip 0 Carb Rice Pearls
3/4 lb extra lean ground beef
3 oz Velveeta cheese, cut up
2 oz shredded low fat Cheddar cheese
2/3 cup La Victoria Enchilada Sauce
1/2 cup chunky salsa
1 green onion, sliced thin diagonally
4 corn tortillas OR 4 egg crepes (lower carbs with 1 egg & 3 egg whites) 
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optional toppings
shredded lettuce, chopped tomato, sliced black olives, minced jalapeno, diced onion
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Preheat oven to 350 F.  Coat a 9x9" baking pan with cooking spray. Drain and rinse rice pearls.  Drain again and dab very well with paper towels to dry.  Spoon into a bowl and stir in 1 tablespoon each salsa and enchilada sauce, let sit 10 minutes.
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Heat large nonstick skillet over medium heat until hot. Add ground beef and cook until no longer pink, about 10 minutes. Drain fat and return to skillet.  Stir in salsa, rice pearls, green onion and Velveeta.  Cook on low until cheese is melted, about 2 minutes.  
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Spoon 1/4 of the beef mixture down center of each tortilla or egg crepe leaving 1 1/2" border at the bottom. Fold up burrito style and place seam side down in the baking pan.  Drizzle enchilada sauce over the top and sprinkle with Cheddar.  Cover with foil and bake 15 minutes or until melted..

Nutrition Breakdown Per Serving
(with tortillas & no optional toppings)

Calories:  250.....Carbs:  15 grams.....Protein:  25 grams
Fat:  10 grams     Potassium:  325 mg     WW Points Plus:  6
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Nutrition Breakdown Per Serving
(with egg crepes & no optional toppings)

Calories:  231.....Carbs:  5 grams.....Protein:  28 grams
Fat:  11 grams.....Potassium:  338 mg     WW Points Plus: 6