Cheesy Spinach Enchilada Stacker

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 232.2
  • Total Fat: 7.3 g
  • Cholesterol: 19.7 mg
  • Sodium: 458.4 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 6.1 g
  • Protein: 11.3 g

View full nutritional breakdown of Cheesy Spinach Enchilada Stacker calories by ingredient
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Number of Servings: 18


    1 - 10 Oz. package frozen raw spinach, thawed
    1 Can red kidney beans
    2 C whole kernel corn
    120 g GV finely shredded taco blend cheese
    224 g GV shredded part skim mozzarella
    1 onion chopped
    1 - 29 Oz. can Safeway tomato sauce
    3 T Taco Seasoning
    30 corn tortillas


Brown ground beef until cooked through and no longer pink. Drain all fat from pan and place meat in bowl full of warm water to remove the remainder of the grease, squeeze out water and set aside. Defrost spinach in microwave. SautÚ onion, add spinach and meat, mix well and sets aside. Mix tomato paste and taco seasoning together in microwave safe bowl heat through. Mix cheeses together save ╝ C for top. Cut 18 tortillas in half and leave the remaining 12 whole. Spray bottom of 9" X 13" baking dish add sauce then place tortillas down (flat edges toward the edges of dish, plus two whole tortillas in middle) top with meat mixture, cheese and sauce. Add another layer of tortillas and so on finishing the top layer off with remainder of sauce and cheese. Bake in oven at 350 degrees for 40 - 60 minutes.

Serving Size: 18 servings

Number of Servings: 18

Recipe submitted by SparkPeople user WERE-MONKEY1.

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