Layered Beef Enchilada Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp Canola Oil1 lb Extra Lean Ground Beef (93% Fat Free)2 Cups Fresh Baby Spinach2 Cups diced Zucchini1 Cup chopped yellow onion1 Cup frozen yellow corn kernels1 (17.5) Jar Pace Enchilada Sauce - Mild12 corn tortillas (6 inch)2 cups shredded Colby Jack cheese1 small can of black olive slices, drained
Preheat oven to 350 degree F. In Large skillet, brown the meat over medium heat. Drain any liquid, then set aside. Heat oil in skillet. Add onion, and let sweat for a few minutes before adding the zucchini. Cook together for about 5 minutes, or until onions are tender. Add spinach and corn. Cook until the spinach is wilted, stirring frequently.
Cover the bottom of a 3 quart casserole dish with enchilada sauce. Place 6 tortillas down and overlap as needed to cover the bottom. Spread half the remaining enchilada sauce. Top with ground beef, vegetable mixture, and half the cheese. Top with the remaining 6 tortillas, then add remaining enchilada sauce.
Bake for 20 minutes. Top with remaining cheese, then continue baking for 5 minutes or until the cheese has melted.
Serving Size: makes 6 servings
Cover the bottom of a 3 quart casserole dish with enchilada sauce. Place 6 tortillas down and overlap as needed to cover the bottom. Spread half the remaining enchilada sauce. Top with ground beef, vegetable mixture, and half the cheese. Top with the remaining 6 tortillas, then add remaining enchilada sauce.
Bake for 20 minutes. Top with remaining cheese, then continue baking for 5 minutes or until the cheese has melted.
Serving Size: makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 547.4
- Total Fat: 27.8 g
- Cholesterol: 82.5 mg
- Sodium: 1,221.6 mg
- Total Carbs: 48.7 g
- Dietary Fiber: 4.2 g
- Protein: 26.7 g
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