Ingredients

Directions

Cut up Velveeta into medium sized cubes and microwave for a couple of minutes.  Stir.  As the cheese starts to melt, add the can of diced tomatoes and chilis and about 1 cup of milk.  Cook for another couple of minutes.  Stir and add more milk if needed.  Repeat this process a few times until mixture is creamy and smooth.  Add the cooked meat.  Serve with tortilla chips.  Serve in a crock pot.

Prep: 40 min. Bake: 30 min.

• 1 green pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 can (15 ounces) black beans,rinsed and drained
• 1 can (14-1/4 ounces) diced tomatoes with green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper
  flakes
• 2 cups cooked brown rice
• 8 flour tortillas (7 inches), warmed
• 1 cup salsa
• 1 cup (4 ounces) reduced-fat shredded Cheddar cheese
• 3 tablespoons chopped fresh cilantro

In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens.

Add rice; cook 5 minutes longer or until heated through.

Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted. Yield: 8 servings.

Nutritional Analysis: 1 enchilada equals 271 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 638 mg sodium, 43 g carbohydrate, 5 g fiber, 12 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.

• 1 lb. ground beef
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1 tsp. seasoned salt
• 1/2 tsp. pepper
• 1-1/2 tsp. chili powder
• 12 oz can whole kernel corn, drained
• 15 oz can red kidney beans, drained
• 1/2 cup sliced olives
• 2-8 oz cans tomato sauce
• 1/2 cup shredded cheddar cheese
• 1/2 cup coarsely crushed corn chips
• sour cream

Brown ground beef, then add onion and celery.  Cook until meat is done, then drain.  Stir in next 7 ingredients.  Simmer for 15 to 20 minutes.  Pour into a 2-1/2 quart casserole dish.  Sprinkle with cheese, then corn chips.  Heat at 350 degrees until cheese melts.  Top with sour cream.