steak enchilada cassarole

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 304.7

Total Fat: 7.2 g
Cholesterol: 38.3 mg
Sodium: 809.0 mg
Total Carbs: 33.2 g
Dietary Fiber: 7.6 g
Protein: 26.5 g

View full nutritional breakdown of steak enchilada cassarole calories by ingredient

Introduction

Easy and tasty, layered like a mexican lasagna Easy and tasty, layered like a mexican lasagna

Minutes to Prepare: 20

Minutes to Cook: 40

Number of Servings: 8

Ingredients

Beef, round steak, 1 lb bite sized pieces

Bell Peppers, 1 cup, chopped

onion, 1 medium diced

Carrots, raw, 1 cup, diced

Organic Diced Tomatoes, 1 can (about 15 oz)

Enchilada Sauce, 2 cup

Beans, black, 2 cup drained and rinsed

Corn Tortillas, 10 medium (approx 6" dia)

Sharp Cheddar, Low Fat, 2 cup,shredded

Black olive slices, 1 small can

Directions

Heat oven to 350 and spray large glass baking dish and a big frying pan. Saute the sliced round steak with the onion, peppers and carrot in hot nonstick pan for 8-10 minutes. Poor the canned ingredients (except olives) into this and let the mixture rest on low while you break the tortillas into strips and prepare the cheese. Layer the meat/veggie mixture then cheese then tortillas and repeat. Top with the last of the saucy mixture then cheese and lastly olives. It should be bubbly and done in 40 minutes but may need a bit more. Makes 8 very big servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JODIBIRD1.