This was delicious! and it really wasn’t hard to throw together either.
8 ounces ground beef, 96/4
6 (6 inch) corn tortillas, torn into strips
2 eggs, beaten
1 egg white
8 oz canned mild enchilada sauce
2 oz sliced black olives
2 TB chopped green onions
1/2 cup light sour cream
1/2 cup shredded light Cheddar cheese
Brown ground beef in a large skillet over medium-high heat. Drain, remove from pan and set aside. Spray pan with cooking spray. Add torn tortillas and brown lightly. Push the tortillas all the way to the outside edge of the pan. Pour in the beaten eggs and scramble until soft set. Push the eggs to the outside edge of the pan and add the browned ground beef to the center of the pan. Pour the enchilada sauce over and mix lightly. Reduce heat to a simmer. Sprinkle the black olives and green onions over the meat mixture; cover and simmer 10 minutes.
Remove cover and spoon several dollops of sour cream over the dish, then sprinkle evenly with shredded cheese. Replace cover and simmer for an additional 5 minutes, or until the cheese is melted.
Yield: 4 servings. Per serving= 282 Calories; 11g Fat (36.4% calories from fat); 22g Protein; 23g Carbohydrate; 2g Dietary Fiber; 136mg Cholesterol; 637mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
“Do not merely listen to the word, and so deceive yourselves. Do what it says.” -James 1:22