Enchilada Casserole

Cheesy Enchilada Casserole. Yum.

Cheese…beans…meat…cheese…yum! I have to admit, my personal tastes lean toward stuff that isn’t exactly super-healthy. While I do make sure we eat healthy meals like grilled lean meats and fresh veggies several times a week, some nights just call for some old-fashioned comfort food that cooks up fast. This week, I am sharing this recipe for an enchilada casserole that is a classic one-dish meal.

1 lb. lean ground beef
2 cans enchilada sauce
1 can pinto beans
1 can diced green chiles
12 small corn tortillas
1/2 medium onion, chopped
1 tsp. chili powder
1/2 tsp. cumin
10 oz. low-fat sour cream
1 tsp. garlic powder
2 tbsp. flour
2 cups shredded Mexican cheese

1. Brown and drain the ground beef and onion.
2. Rinse and drain the beans
3. Return the meat mixture to the skillet and add in the cumin, chili powder, and pinto beans.
4. Cook for a few minutes to heat through and set aside.

5. In a medium bowl, combine the sour cream, flour, and garlic powder.
6. Spray the bottom of a 13X9X2 casserole dish and line it with the tortillas.

7. Spread a layer of the meat mixture over the tortillas.

8. Spread a layer of the sour cream mixture on top of the meat and cover with 3/4 cup of the enchilada sauce.
9. Layer 6 more tortillas on top the enchilada sauce and repeat the layers.
10. Pour the remaining enchilada sauce over the top of the casserole.
11. Cover with foil and bake at 350 degrees for 30 minutes.
12. Remove the foil and sprinkle on the cheese. Cook for 5 additional minutes until the cheese melts.

This dish also works great for a party.

If you have any ideas for how to make this less fattening, let me know in the comments! LOL. Thanks for stopping by this week, and check out more recipes from Try a New Recipe Tuesday here:

5 thoughts on “Enchilada Casserole

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