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Cheddar Broccoli Beef Enchiladas
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40 mins
Cooking Time
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10 mins
Prep Time
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6 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 550.0 |
| Calcium (g) | 25.0 % |
| Carbohydrates (g) | 73.0 g |
| Cholesterol (g) | 45.0 mg |
| Fat (g) | 17.0 g |
| Fiber (g) | 8.0 g |
| Iron (g) | 30.0 % |
| Protein (g) | 24.0 g |
| Saturated Fat (g) | 7.0 g |
| Sodium (g) | 1650.0 mg |
| Sugars (g) | 9.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Preheat oven to 350°. Grease 13 x 9-inc baking dish, set aside. Cook beef in large skillet, stirring, 5 minutes or until beef is done. Remove and set aside.
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Stir Knorr® Rice Sides™ - Cheddar Broccoli, water and beans into same skillet and bring to a boil. Reduce heat to medium, cover, cook 7 minutes or until rice is tender. Remove from heat. Stir in beef, 1/2 cup picante sauce and 1/2 cup cheese. Let stand 2 minutes
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Spoon about 3/4 cup rice mixture onto each tortilla; roll-up. Evenly spread 1/2 cup picante sauce in bottom of prepared baking dish. Arrange burritos, seam-side-down over sauce. Spoon remaining sauce down center of burritos, top with remaining cheese. Cover tightly with foil and bake 25 minutes or until heated through.
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