Taco Enchiladas with Cornmeal Crepes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cornmeal crepes filled with seasoned ground turkey, cheese, and olives, topped with tomato sauce and sour cream. A Southwestern-inspired one-pan main combining crepe and taco elements with warm spices and melted cheese.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 1/3 cups all-purpose flour
- 2/3 cups yellow or white cornmeal
- 4 large eggs
- 1/4 teaspoon salt
- 2 cups milk
- 3/4 cup chopped onion (about 1 medium onion)
- 2 pounds ground beef or ground turkey
- 2 garlic cloves (finely minced)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 cans (8-ounces each) tomato sauce
- 1 jalapeno (seeded and minced fine (optional))
- 2 cups shredded cheddar or Monterey jack cheese
- 1 can black olives (drained and sliced)
- Sour cream
- Salsa
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 684mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 390mg
- Calcium
- 170mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 684MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.