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Sausage-Beef Enchiladas

Oxmoor House JANUARY 2001

  • Yield: 6 servings (serving size: 2 enchiladas)


  • 1 pound ground round
  • 1/2 pound lean turkey breakfast sausage
  • 1/2 cup chopped onion
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon pepper
  • 2 (10-ounce) cans enchilada sauce
  • 1 (11-ounce) can whole-kernel corn, drained
  • 12 (6-inch) corn tortillas
  • Cooking spray
  • 3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
  • 1/2 cup thinly sliced green onions


Place a large nonstick skillet over medium- high heat until hot. Add first 6 ingredients. Cook 5 minutes, stirring until meat is browned, stirring to crumble. Drain meat mixture well, and wipe skillet with paper towels. Return meat mixture to skillet; stir in 1 can enchilada sauce and corn. Heat until hot.

Stack tortillas between 2 damp paper towels. Microwave at HIGH 1 minute. Spoon meat mixture down center of each tortilla; roll up tortillas; arrange in a 13- x 9-inch baking dish coated with cooking spray.

Pour remaining can of enchilada sauce over tortillas. Cover and bake at 350° for 25 minutes. Uncover, sprinkle with cheese and green onions, and bake an additional 5 minutes. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 408
  • Fat: 14.5g
  • Saturated fat: 4.7g
  • Protein: 31.9g
  • Carbohydrate: 40.5g
  • Cholesterol: 88mg
  • Iron: 4.2mg
  • Sodium: 737mg
  • Calories from fat: 32%
  • Fiber: 4g
  • Calcium: 248mg

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Sausage-Beef Enchiladas Recipe