Cinco De Mayo-Beef Enchiladas and Guacamole

This is an fast and easy recipe for beef enchiladas that can we cooked up fast to celebrate Cinco de Mayo. I'm sure they are much better for you than what you would get at a restaurant, with lots of cheese and greasy meat. This should be served of course with guacamole, tortilla chips, and a cold beer with a lime wedge!!!


Beef Enchiladas

1 lb extra lean ground beef
2 cans diced green chilies
8 oz reduced fat cream cheese
2 10 oz cans green enchilada sauce
8 flour tortillas, fajita size
1 cup shredded cheddar cheese

Brown beef in skillet until cooked through. Drain off any excess grease. Add green chilies, cream cheese, and 1 can of sauce and cook until cheese is melted. Heat tortillas, wrapped in aluminium foil in 350 degree oven for 10 minutes. Spray bottom of 9x13 pan with cooking spray. Begin assembling enchiladas. Place about a 1/4 cup of beef mixture into the center of a tortilla. Roll both sides in and place seam side down into pan. Once all tortillas are filled, pour the second can of enchilada sauce onto the top of the tortillas and the cheese. Bake at 350 degrees for 20 minutes.



Guacamole

2 ripe Haas avocados
1 plum tomato, seeded
1 lime
2 tsp diced onion
1 clove garlic
pinch salt and pepper
2 tsp chopped fresh cilantro

Cut avocados in half and remove seed. Dice avocado and place in mixing bowl. Add tomato, lime juice, onion, and cilantro. Make a garlic paste out of the clove of garlic and the salt. Chop garlic and sprinkle with the salt, then use the side of the knife and mash the garlic into a paste with the salt. Add garlic paste to avocado mixture. Mash mixture with a fork until desired consistency (I like the guacamole to be a little chunky).