YUM! This was delicious! I don't know what makes these different from enchiladas... but they called them tacos... so I am too. Also, I'm not including this in the ingredients, but I did grate a tiny bit of pepper jack cheese over the top.
1 lb very lean ground beef
1 pkt low-sodium taco seasoning
1 green bell pepper, seeded & chopped
1 medium onion, chopped
1 tbsp minced garlic
1/4 c water
8 tortillas (low carb 60 cal)
1 c shredded fat-free cheddar cheese, divided
1 can red-fat cream of mushroom soup
1/2 c hot taco sauce
1/3 c skim milk
Preheat oven to 325 degrees. Spray a 9x12" cooking dish with spray. In a large non-stick skillet, cook meat
with onion, garlic and bell pepper until browned; drain fat well,
then return to skillet. Add in the taco seasoning mix and water and simmer over medium-low heat stirring for 5-10 minutes. Remove from heat and stir in 1/2 c cheese.
Divide meat mixture between 8 tortillas. Roll them up and place seam side down in the baking dish. Sprinkle remaining 1/2 c cheese over tacos. In a bowl, mix together the taco sauce, soup, and milk. Pour over tacos. Bake 20 minutes.
Original recipe found here.