With only 3 ingredients that are vitamin-rich, this pineapple juice recipe is a revitalizing way to start your day. For individuals who dislike the overly sweet flavor of carrot juice, this is ideal. The sweetness is significantly reduced by the pineapple and lime.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds lean ground beef
- 1 bunch green onions, finely chopped
- 1 diced fresh jalapeno pepper, or to taste
- ¼ cup water
- 1 (1.25 ounce) package taco seasoning mix
- 1 cup plain yogurt
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 cups shredded mozzarella cheese
- 6 (6 inch) corn tortillas
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
- In a medium bowl, mix together yogurt, condensed soup, and cheese.
- Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7×11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
- Bake in preheated oven for 20 to 30 minutes.
Nutrition Facts
| Calories | 556 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 3 g |
| Protein | 35 g |
| Saturated Fat | 15 g |
| Sodium | 1122 mg |
| Sugars | 6 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I used HOT taco seasoning and sour cream instead of yogurt. Plus, like some other people I used Pepper jack cheese. Needed a kick in this recipe but each person has their preference when it comes to seasoning heat. Easy recipe though….good for when you don’t feel like cooking more involved recipes.
this was an excellent recipe. I omitted the cream of chicken soup and the sauce was a cup each of Greek yogurt and Salsa as well as a cup each of Mozzerella and cheddar. I also added some green olives. We are mexican lovers and my husband loved this. I will add this to my rotation.
I used sour cream instead of yogurt and left out the cream of chicken soup. I also used nacho and taco blend cheese and put red enchilada sauce on before covering the enchiladas with the sour cream and cheese mixture. I also added more taco seasoning to the ground beef. Was really good!
I made these, and substituted the mozzarella for pepper jack. Unfortunately my corn tortilla were not fresh, so I had to resort to flour. Many mentioned the missing of the red sauce, so I dipped my tortilla in red enchilada sauce prior to filling and the follow the recipe as directed. Topped with green onion and black olives. These were interesting different and good.
They were OK, followed recipe, but little dry for my taste.
My husband and I loved the enchiladas. He asked me to be sure to save the recipe. I didn’t have mozzarella so used cheddar. Other than that I used everything called for as it was all things I keep on hand.
This is a great recipe, and I got a little creative. Followed how to make the ground beef and added garlic, for the cheese sauce used quest fresco and sour cream with the cream of chicken soup and topped the filled flour tortillas with green enchilada sauce and shredded jack and cheddar cheese, soooo yummy!
Followed recipe as instructed. Next time I’m tweaking it and adding some diced jalapeños for some spicey heat and possibly some V-8 poured over them. It was a bit dry for me.
Corn tortillas are falling apart. Very disappointed
Good recipe. It’s a keeper. My hubby and picky youngest son said they would like me to cook it again. I used 9×13 glass and 8×8 square glass with 10 tortillas. I was able to make the meat mixture stretch with a whole diced medium onion I used more taco seasoning, and added some garlic salt, onion powder, and real garlic while cooking and simmering the taco seasoning in. I used condensed cheddar cheese sauce instead of the chicken. I used a mix of cheddar and Monterey Jack cheese for the mixture. I slathered and painted the creamy mixture onto the tortilla and aligned the ground beef mixture in a row down the middle and rolled it up with seam side down. I hardly had any creamy cheese left but I did paint the tops of it with whatever was left over. I baked at the suggested 350 degrees for 10 minutes in my oven and then sprinkled some cheese on top because it looked dry on the top and I did not want the tortillas to burn. I rotated the pans and baked for another 10 minutes. When time was up, they were golden brown but I made them better by broiling them for 3 minutes. When they came out, super golden brown, bubbly, and crispy bits around the edges of the pan because the sprinkled cheese. I served with Mexican rice. I feel it was bland with just taco seasoning. Some type of hot sauce or chipotle pepper or cayenne pepper to spice it up. Otherwise I would totally make it again!!
The mixture of cheese, condensed cream soup and yogurt works fabulously. I add canned diced green chilis. Yay thanks for the easy peasy idea!
This was a gooey glob of flavorless mush. Not impressed at all. The soup totally ruined the whole mexican appeal. I will not do this again. Will be going back to my traditional recipe.
Very tasty! Like the others I made a few modifications. I used sour cream instead of yogurt, the cheesy soup instead of the chicken soup and I used flour tortillas instead of corn?. I also used half moose meat and half ground beef turned out wonderful! will definitely make this again?
These were pretty good, although I got 8 more-than-generous 6″ enchiladas out of it. I thought the sauce was a little too thick on top so next time I may add a bit of water to thin it out, and will use smaller tortillas to try and make 12. Other than that we liked it!
This recipe is amazing! Made this for my girls dinner and they loved it. Just a note it make’s more then six I got 10, which is perfect because the tortillas come in a pack of 10, here in Canada anyway! I’m making these again for our cottage weekend dinner for tomorrow. Served with rice so yummy the perfect comfort food on a cold winter night. Also even better the next day , cover and reheat at 350 for about 20-25 mins.
We didn’t like this recipe. The beef filling was too plain and had no flavor. We used the cheddar cheese soup for the filling. Bad choice. We won’t be making this recipe again!
Very good. Very cheesy. Very quick and easy. Served with Mexican rice with leftover veggies from kabobs.
I made these today. We didn’t have any yogurt so I used sour cream. I was also missing green onion so I used yellow onion. These are awesome. We will make this again. It was so easy and delicious.
We tried the recipe as written and though unusual, the flavors worked together wonderfully! I recommend trying it as written because it is really creamy and delicious! Worth a try if you are looking for something different!
Yum-O! This was an easy and delicious weeknight meal
Delicious recipe. The only thing I changed was to use full fat sour cream instead of yogurt. Definitely a keeper recipe. A great change from traditional enchiladas.