Enchilada casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Lean Ground beefOnionBell Peppers (red and yellow)MushroomsBlack OlivesCorn tortillasEnchilada sauce (canned)Reduced Fat Mexican cheese
Heat oven to 350 degrees
Cook 1 lb lean ground beef in a large skillet. When meat is about 1/2 way done, Add 1/2 cup chopped onion, 1/2 cup each of red and yellow bell peppers, 1 cup sliced mushrooms. Cook till veggies are tender and meat is done.
Add 1 12 oz. can vegetarian refried beans and a 4 oz. can of black olives. stir together.
In 9 x 12 baking pan, spray the bottom and sides with cooking spray and coat the bottom of the pan with about 1 cup of enchilada sauce. Add 6 corn tortillas, overlapping each other to cover the bottom of the pan. Then add all the meat and veggie mixture, spreading over the tortillas. Add 6 more corn tortillas over the top of that, add 1 more cup of enchilada sauce to cover and sprinkle 1 1/2 cups of reduced fat mexican blend shredded cheese. Put in oven and cook until heated through, about 30 minutes.
Makes 12 servings. Serve with a crispy, cool green salad.
Number of Servings: 12
Recipe submitted by SparkPeople user MAMADWARF.
Cook 1 lb lean ground beef in a large skillet. When meat is about 1/2 way done, Add 1/2 cup chopped onion, 1/2 cup each of red and yellow bell peppers, 1 cup sliced mushrooms. Cook till veggies are tender and meat is done.
Add 1 12 oz. can vegetarian refried beans and a 4 oz. can of black olives. stir together.
In 9 x 12 baking pan, spray the bottom and sides with cooking spray and coat the bottom of the pan with about 1 cup of enchilada sauce. Add 6 corn tortillas, overlapping each other to cover the bottom of the pan. Then add all the meat and veggie mixture, spreading over the tortillas. Add 6 more corn tortillas over the top of that, add 1 more cup of enchilada sauce to cover and sprinkle 1 1/2 cups of reduced fat mexican blend shredded cheese. Put in oven and cook until heated through, about 30 minutes.
Makes 12 servings. Serve with a crispy, cool green salad.
Number of Servings: 12
Recipe submitted by SparkPeople user MAMADWARF.
Nutritional Info Amount Per Serving
- Calories: 249.9
- Total Fat: 10.8 g
- Cholesterol: 28.7 mg
- Sodium: 445.3 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 3.8 g
- Protein: 11.2 g
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