Cheese Shell Beef Enchiladas

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1 serving 

Each serving provides 
1 lean 
3 greens 
3 condiments 

 Cheese shells:
2 shells per serving = 1/2 lean 
(each shell is 1/4 cup cheese)

1/2 cup low fat mixed cheese ( per serving) 

Preheat oven to 350. Spray non stick spray on parchment paper that is on a baking sheet.
Make 2 taco circles and bake for approximately 10 minutes. Needs to start browning around the edges but not over cooked. 

Meat Filling:
1/2 cup cauliflower rice -1 green
2.5 oz. cooked hamburger meat 96% fat free -1/2 lean 
1 Tablespoons enchilada sauce ( Trader Joe’s or Old El        Paso is the same breakdown ) - 1 condiments 
1 Tablespoon light cream cheese softened- 1/2 
   Condiment 

Microwave your cauliflower for about 1 minute just to cook a bit. Mix all meat filling ingredients together with the slightly cooked cauliflower rice. Warm that mix up. 

As soon as your cheese shells are cooked carefully; divide your meat filling between the 2 shells and roll tightly. At this point I warmed up an additional 1/2 Tablespoon enchilada sauce ( 1/2 condiment) and put over top. Serve immediately. 

Salad: 
2 cups lettuce- 2 greens 
1 Tablespoon Bolthouse organic blue cheese dressing-       1 condiment