Cheesy Enchilada Casserole

Cheesy Enchilada Casserole
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Cheesy Enchilada Casserole calories by ingredient


Introduction

This is quite hearty and high in calories. I would suggest serving this with a simply dressed salad or a steamed veggetable like broccoli. Round out the meal with sliced broiled pinapple topped with organic vanilla ice cream and toasted coconut This is quite hearty and high in calories. I would suggest serving this with a simply dressed salad or a steamed veggetable like broccoli. Round out the meal with sliced broiled pinapple topped with organic vanilla ice cream and toasted coconut
Number of Servings: 8

Ingredients

    1 pound grass fed ground beef
    1 cup chopped green bell pepper
    1 cup onion, chopped
    1 clove garlic minced
    1 16 oz can pinto beans, drained
    1 15 oz can tomato sauce
    1 cup picante sauce
    1 teaspoon cumin powder
    1/2 tsp salt
    4 Ezekiel sprouted grain tortillas
    2 cups shredded grass fed cheddar

Directions

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