Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 450.6
- Total Fat: 22.9 g
- Cholesterol: 68.9 mg
- Sodium: 903.3 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 3.2 g
- Protein: 27.7 g
View full nutritional breakdown of Enchilada Casserole calories by ingredient
Introduction
A casserole-style enchilada made from cheese, corn tortillas and chili. A casserole-style enchilada made from cheese, corn tortillas and chili.Number of Servings: 9
Ingredients
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18 small yellow corn tortillas (2 tortillas, 110 calories)
1 28-ounce can petite diced tomatoes (or about 2 lbs fresh diced tomatoes)
4 cups shredded mild cheddar cheese (I use 2% Milk Cheese)
1 packet McCormick Original Chili Seasoning Mix (or another brand)
1 15.5-ounce can Light Red Kidney Beans
1 lb. ground beef (recipe uses 80/20 ground chuck)
Diced onions (optional)
Directions
Brown the ground beef in a large skillet on the stove, then drain/rinse and return to skillet.
Add kidney beans, tomatoes and chili seasoning mix to ground beef (like directions on chili mix packet) and simmer ingredients to boiling (about 10 minutes).
In the meantime, layer corn tortillas (6 per layer) in a 9x13 baking dish. Top each layer of tortillas with one cup of cheese. You can also add diced onions to each layer. The dish should hold three layers of corn tortillas and cheese.
When the chili has simmered together for about 10-15 minutes, pour the entire batch over top of the layered tortillas and cheese.
Sprinkle remaining 1 cup of cheese on top of chili, cover with foil, and bake in the oven until bubbly (about 45 minutes). You can uncover the casserole to let some of the liquid cook or or brown.
Serving Size: Makes 9 servings in a 9x13 inch baking dish
Number of Servings: 9
Recipe submitted by SparkPeople user KAVI5115.
Add kidney beans, tomatoes and chili seasoning mix to ground beef (like directions on chili mix packet) and simmer ingredients to boiling (about 10 minutes).
In the meantime, layer corn tortillas (6 per layer) in a 9x13 baking dish. Top each layer of tortillas with one cup of cheese. You can also add diced onions to each layer. The dish should hold three layers of corn tortillas and cheese.
When the chili has simmered together for about 10-15 minutes, pour the entire batch over top of the layered tortillas and cheese.
Sprinkle remaining 1 cup of cheese on top of chili, cover with foil, and bake in the oven until bubbly (about 45 minutes). You can uncover the casserole to let some of the liquid cook or or brown.
Serving Size: Makes 9 servings in a 9x13 inch baking dish
Number of Servings: 9
Recipe submitted by SparkPeople user KAVI5115.