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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 304.7
  • Total Fat: 7.2 g
  • Cholesterol: 38.3 mg
  • Sodium: 809.0 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 7.6 g
  • Protein: 26.5 g

View full nutritional breakdown of steak enchilada cassarole calories by ingredient
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steak enchilada cassarole

Submitted by: JODIBIRD1

Introduction

Easy and tasty, layered like a mexican lasagna Easy and tasty, layered like a mexican lasagna
Number of Servings: 8

Ingredients

    Beef, round steak, 1 lb bite sized pieces
    Bell Peppers, 1 cup, chopped
    onion, 1 medium diced
    Carrots, raw, 1 cup, diced
    Organic Diced Tomatoes, 1 can (about 15 oz)
    Enchilada Sauce, 2 cup
    Beans, black, 2 cup drained and rinsed
    Corn Tortillas, 10 medium (approx 6" dia)
    Sharp Cheddar, Low Fat, 2 cup,shredded
    Black olive slices, 1 small can

Directions

Heat oven to 350 and spray large glass baking dish and a big frying pan. Saute the sliced round steak with the onion, peppers and carrot in hot nonstick pan for 8-10 minutes. Poor the canned ingredients (except olives) into this and let the mixture rest on low while you break the tortillas into strips and prepare the cheese. Layer the meat/veggie mixture then cheese then tortillas and repeat. Top with the last of the saucy mixture then cheese and lastly olives. It should be bubbly and done in 40 minutes but may need a bit more. Makes 8 very big servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JODIBIRD1.






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Member Ratings For This Recipe

  • love this - 7/14/11

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  • fantastic ! I added cumin & chili powder. Baked in 2 smaller pans ( easier for leftovers ) A winner - 11/18/10

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  • This was wonderful, we put a dab of sour cream on top and it was perfect, wouldn't change a thing. My husband thought even without the corn tortillas in it he would like it when simmering wrapped up as a burrito excellent flavor and not too spicey. Thanks for sharing. - 6/24/10

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  • This will a regular at my house for now on. thanks. Very Very simple. - 1/21/10

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