Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 lb 93% extra lean ground beef1 onion1 can Rotel Tomatos w/ green chilies1 pkg Taco Seasoning1 12 oz can V8 vegetable juice (plain or spicey)9 corn tortillas (36 quarters)1 cup shredded colby/cheddar cheese (fat free or 2%) ( whatever flavor you prefer)
Cut up an onion and add ground beef, brown until onion is tender. Add Taco Seasoning, Rotel and V8 juice. (You want this to be really soupy)
Cut tortillas in quarters. You are going to layer tortillas in a 9x13" baking dish. (Approximately 9 quarters in the bottom) Spread a little bit of meat on top of tortillas, continue this until you've got 3 layers. Pour remaining meat and juice over the top of everything and top with cheese.
Bake at 350° until cheese is melted and bubbly. Let cool for about 3-5 minutes and serve with salsa and salad.
Number of Servings: 12
Recipe submitted by SparkPeople user KNAKEDKNITTER.
Cut tortillas in quarters. You are going to layer tortillas in a 9x13" baking dish. (Approximately 9 quarters in the bottom) Spread a little bit of meat on top of tortillas, continue this until you've got 3 layers. Pour remaining meat and juice over the top of everything and top with cheese.
Bake at 350° until cheese is melted and bubbly. Let cool for about 3-5 minutes and serve with salsa and salad.
Number of Servings: 12
Recipe submitted by SparkPeople user KNAKEDKNITTER.
Nutritional Info Amount Per Serving
- Calories: 153.3
- Total Fat: 5.9 g
- Cholesterol: 30.0 mg
- Sodium: 328.6 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.5 g
- Protein: 11.6 g
Member Reviews
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JJENKINS76
Easy to make and family loved it! My teens actually cooked and had no problems. We served with a bit of sour cream and salsa on the side. Also as a shortcut, I buy ground beef in bulk, brown with chopped onions and freeze in freezer bags. This way I cut down on cooking times for after work meals - 5/5/11