Enchilada casserole
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Enchilada casserole calories by ingredient
Introduction
Yummy and quick mexican dinner! Serve with a salad for extra veggies. Yummy and quick mexican dinner! Serve with a salad for extra veggies.Number of Servings: 12
Ingredients
-
Lean Ground beef
Onion
Bell Peppers (red and yellow)
Mushrooms
Black Olives
Corn tortillas
Enchilada sauce (canned)
Reduced Fat Mexican cheese
Directions
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.