Enchiladas in the Ninja

January 21, 2014

2990

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.

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