Beef Enchilada Casserole

Beef Enchilada Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound ground chuck

  • ½

    medium-size red onion, chopped $

  • 1

    (4-ounce) can diced green chiles

  • 12

    (6-inch) corn tortillas, cut into 1-inch pieces

  • 1

    (10¾-ounce) can cream of mushroom soup

  • 1

    (2¼-ounce) can sliced ripe black olives $

  • 1

    cup mild enchilada sauce $

  • ½

    cup sour cream $

  • 1

    (8-ounce) block sharp Cheddar cheese, shredded and divided $

  • Toppings: shredded lettuce, diced tomato, finely chopped red onion $

Directions

Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well. Place beef mixture in a large bowl. Stir in tortilla pieces, next 4 ingredients, and 1 cup cheese; spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with remaining 1 cup cheese. Bake at 400° for 20 to 25 minutes or until bubbly. Serve casserole with desired toppings. "Lightened Texas-Style Enchilada Casserole:" Substitute 1 pound ground sirloin, 1 (10 3/4-ounce) can 98% fat-free cream of mushroom soup, 1/2 cup light sour cream, and 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese. Proceed as directed.


Nutrition

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