Enchiladas with cornbread and Mexican veggies

Macros (makes 6 servings):

Protein: 40
Carbs: 92
Fat: 45
Calories: 933

Grocery List:

  • Ground beef (2.6 lbs of 80/20)
  • Enchilada sauce (one 28 oz can)
  • Cream of mushroom soup (one 10.5 oz can)
  • Green chiles (one 4.5 oz can)
  • Cheddar cheese (one 8 oz package)
  • Flour tortillas (6 large tortillas)
  • Black beans (one 15 oz can)
  • Sweet creamed corn (one 14.75 oz can)
  • Jiffy cornbread (1 box)
  • Poblano pepper (2)
  • Zucchini (2)
  • Onion (2)
  • Jalapeño (1)
  • Taco seasoning (1 packet)
  • Seasonings: cumin, chili powder, Flavor God chipotle

Macros (makes 6 servings):

  1. Pre-heat oven to 350 ºF
  2. Dice one onion
  3. Add the onion to a large pot and cook until slightly brown
  4. Add ground beef. Cook until done, drain the beef and onion mixture, and then add it back to the pot
  5. Add black beans, mushroom soup, and half of the enchilada sauce. Mix thoroughly.
  6. Add 1/6th of the beef mixture to a tortilla. Wrap into an enchilada and then add it to a 9×13 baking dish.
  7. Repeat for the remaining 5 enchiladas
  8. Top enchiladas with the second half of enchilada sauce and the entire package of cheddar cheese.
  9. Bake in the oven at 350 ºF for 20 minutes or until cheese is melted
  10. Add the jiffy cornbread mix and creamed corn to a 5×8 baking dish. Mix evenly.
  11. Cook the cornbread in the toaster oven at 350 ºF for 20 minutes.
  12. Dice all remaining veggies
  13. Add veggies and olive oil to a large pan and cook for 10-15 minutes on medium heat. Add taco seasoning about halfway through.

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