Cheesy Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound grass fed ground beef1 cup chopped green bell pepper1 cup onion, chopped 1 clove garlic minced 1 16 oz can pinto beans, drained1 15 oz can tomato sauce1 cup picante sauce 1 teaspoon cumin powder 1/2 tsp salt4 Ezekiel sprouted grain tortillas 2 cups shredded grass fed cheddar
Brown meat well in a 10-inch skillet; drain and rinse the meat in hot water. Add green pepper, onion and garlic to skillet and saute until tender. Return beef to skillet and add beans, tomato sauce, Picante Sauce and cumin, simmer 15 minutes.
Spoon a small amount of meat mixture into 9 x 13 inch baking pan, spreading to coat bottom of dish. Top with 2 tortillas, then top with half of the remaining meat mixture; sprinkle with 1 cup cheese. Cover with the next 2 tortillas and top with remaining meat mixture.
Cover tightly with aluminum foil; bake at 350 degrees F. for 20 minutes. Remove foil; top with remaining cheese. Continue baking, uncovered, 5 minutes. Let stand 10 minutes before cutting. 8 servings
Spoon a small amount of meat mixture into 9 x 13 inch baking pan, spreading to coat bottom of dish. Top with 2 tortillas, then top with half of the remaining meat mixture; sprinkle with 1 cup cheese. Cover with the next 2 tortillas and top with remaining meat mixture.
Cover tightly with aluminum foil; bake at 350 degrees F. for 20 minutes. Remove foil; top with remaining cheese. Continue baking, uncovered, 5 minutes. Let stand 10 minutes before cutting. 8 servings
Nutritional Info Amount Per Serving
- Calories: 357.5
- Total Fat: 15.6 g
- Cholesterol: 62.4 mg
- Sodium: 777.6 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 7.2 g
- Protein: 26.3 g
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