Cheeseburger Enchiladas - Macrostax

Ingredients

• 1 small (60g) yellow onion (diced)
• 16-ounces (453g) 93% lean ground beef
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper
• ¼ cup (68g) ketchup
• 2 tablespoons (30g) yellow mustard
• 2 tablespoons (30g) “Lea and Perrins” Worcestershire sauce
• 6 medium (294g) “Mission” flour tortillas
• 1 cup (112g) “Kraft” reduced fat shredded cheddar cheese
• 1 cup (180g) tomatoes (diced)
• 1 cup (47g) shredded iceberg lettuce
• ½ cup (72g) pickles (chopped)
• Preheat the oven to 350 degrees and prep a 9×13” baking dish.
• Heat a large pan over medium high heat and spray with cooking spray. Saute the onions until soft and translucent. Remove from the heat.
• Add the ground beef and season with the salt, garlic powder, and pepper. Cook until browned, add the onions until well combined and set aside.
• In a small mixing bowl, combine ketchup, mustard, and Worcestershire sauce, mixing well. Spread a thin layer of the mixture over the bottom of the baking dish.
• Spoon the beef mixture into tortillas, roll individually, and place them in the baking dish.
• Once all the tortillas are filled and in the baking dish, spread the remaining tomato mixture on the top.
• Sprinkle with a layer of cheddar cheese and bake for 15-20 minutes.
• Let cool for 5 minutes and top with lettuce, tomatoes, and pickles.