Beef & Bean Layered Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 263.0
  • Total Fat: 10.4 g
  • Cholesterol: 31.8 mg
  • Sodium: 1,053.2 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 19.0 g

View full nutritional breakdown of Beef & Bean Layered Enchilada Casserole calories by ingredient
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Introduction

Be sure to let the casserole cool for a bit or it will be mushy and shapless. Once cooled enough you can cut it into squares and serve. Be sure to let the casserole cool for a bit or it will be mushy and shapless. Once cooled enough you can cut it into squares and serve.
Number of Servings: 8

Ingredients

    1-19 oz can Enchilada Sauce
    1-14 oz can tomato sauce
    2.5 cups shredded low fat cheddar cheese
    1 cup nonfat refried beans
    10 oz extra lean ground beef
    1 large vidalia onion halved & thinly sliced
    8-6 inch corn tortillas


Directions

Spray casserole pan (about 9x9") with Pam. Mix tomato sauce and Enchilada sauce, poor about 1/2 of it into the pan. Spread the refried beans onto 4 of the tortillas and lay bean side up in the pan. Saute cumbled meat and onions and layer onto the beans. Sprinkle 2/3 of the cheese over top of that and lay the remaining 4 tortillas over top. Poor remaining sauce on top and cook about 30 minutes at 375. Sprinkle the rest of the cheese on top and broil a couple minutes until the chees is melted and begins to brown. Remove from oven and let cool.

Number of Servings: 8

Recipe submitted by SparkPeople user MIZPLACE.

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