enchilada hot dish.

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 335.1
  • Total Fat: 16.7 g
  • Cholesterol: 48.1 mg
  • Sodium: 795.5 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 6.4 g
  • Protein: 18.3 g

View full nutritional breakdown of enchilada hot dish. calories by ingredient
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Number of Servings: 12


    Cheddar Cheese, 2 cup, shredded (remove
    La Victoria Enchilada Sauce, 4 cup (remove)
    Onions, raw, 0.50 cup, chopped (remove)
    Green Chili Peppers, canned, 1 cup (remove)
    Ground beef, lean, 16 oz (remove)
    Beans, black, 4 cup (remove)
    Flour Tortillas, 6 tortilla, medium (approx 6" dia) (remove)
    Jalapeno Peppers, .5 pepper (remove)


Coat a lasagna dish or cake pan with margarine.
pour enough enchilada sauce to coat bottom of the pan.
Lay 3 flour tortillas lengthwise in bottom of pan.
In a medium size bowl, mix together
browned burger, two cans of black beans any brand, and 1 cup of diced chili peppers, Mild, Medium or Hot , your choice,
with diced onions and a portion of a fresh jalepeno pepper..to the desired amount of hotness you desire.
Pour 1/2 of meat/bean mixture on top of flour tortillas and drizzle 3/4 can of enchilada sauce (mild)
Sprinkle with 1 cup of shredded chedder cheese.
Lay 3 more flour tortillas on top of 1st layer.
Pour the other half of meat mixture on top of tortillas. Pour another 1/2 can of enchilada sauce on top of mixture and sprinkle with cheese.
Sprinkle 1 can of sliced black olives on top.
Cover and bake at 375 degrees for 30 min.
uncover and bake another 15 min.
Let cool for a short time to cause dish to solidify.
I use about 1 and 1/2 cans of sauce on the dish
and save the other 1/2 can for when I reheat leftovers.

Number of Servings: 12

Recipe submitted by SparkPeople user HEARTOLOVE.

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