Main Dishes

Enchiladas in the Ninja

2003

I made part of this during my "freezer day" cooking so it's easy enough for my son to put together before I got home from work.

9
1 pound lean ground beef
1 Tbsp oil
1 small onion, minced
1/2 green pepper, chopped
1 can (15 oz) Ranch Style beans, drained
5 Romo tomatoes, cut up small
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp black pepper
1/4 tsp garlic powder
2 cups shredded cheddar cheese
8 flour tortillas
1 can (15 oz) red enchilada sauce
1. In the Ninja, cook the beef, onion & pepper; drain. 2. Stir in everything except cheese, tortillas & enchilada sauce. 3. At this point, I put it into a gallon size freezer bag to save until ready to cook. Thaw overnight in fridge the day before being used. 4. In the Ninja, spray the bottom with cooking spray. Pour a little enchilada sauce on the bottom of the pan. 5. Layer two tortillas side by side, overlapping if necessary. Layer with a 1/4 of the beef mixture & a 1/4 of the cheese. Repeat layers three more times or until ingredients are used up. 6. Pour enchilada sauce over all, especially along the edges. 7. Cook on stove top low for about 35-40 minutes. 8. Can be topped with shredded lettuce, salsa, sour cream, etc.
Nutritions

Calories
577

Sodium
1517mg
63% DV

Fat
29g
45% DV

Protein
21g
43% DV

Carbs
29g
9% DV

Fiber
4g
16% DV

This Easy Pecan Pie recipe is truly one of the quickest and easiest pies you will ever make. The old-fashioned dessert is a Southern classic that's especially perfect for Thanksgiving and Christmas. You'll love the balance between the crunchy, flavorful nuts and the gooey, buttery filling. Best of all, this homemade pie comes together in just 10 minutes!

1 unbaked 9 inch pie crust
2 eggs ( slightly beaten )
1 c light corn syrup
1/2 c light brown sugar
1 T all purpose flour
3 T salted butter ( melted and slightly cooled )
1 t vanilla extract
1/4 t salt
1 c coarsely chopped pecans ( plus extra pecan halves for top )
8
  1. Preheat oven to 350 degrees F. Place the pie crust in a 9-inch pie plate. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie shell in the refrigerator for about 10...
    See the full directions on my site
Nutritions

Calories
587

Sodium
187mg
7% DV

Fat
23g
36% DV

Protein
5g
10% DV

Carbs
97g
33% DV

Fiber
4g
16% DV
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