Enchilasagna

By Tonya_Speed

Per serving: 290 Calories; 14g Total Fat; (44% calories
from fat); 20g Protein; 20g Carbohydrate; 46mg Cholesterol; 552mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Ingredients

• 2 cans enchilada sauce -- 10 oz. can
• 1 can tomato sauce -- 12-15 oz. can
• 1 pound ground beef, extra lean -- cooked and drained - for fun, use 4 cups cooked and chopped chicken for a different flavor, or two can of beans if you're veggie)
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 12 each corn tortillas – cut up like a pizza
• 12 ounces black beans, canned -- drained
• 1 pound low fat cheddar cheese -- or use jack cheese

Preparation

Step 1

Preheat oven to 350 degrees and grease a 13 X 9 pan.

In a saucepan, combine enchilada sauce and tomato sauce.
Let simmer.

Brown beef, drain and add seasonings and salt and pepper to taste.

Add about 1/2 of the sauce to browned beef and set aside.

On the bottom of the pan, pour 3/4 cup of sauce and add about 1/3 of the beef mixture and then beans. Next, make a layer of corn tortillas, using 1/3 of what you have. Add more beef, 1/3 of the beans, 1/4 of the cheese.

Repeat these layers: corn tortillas, beef, bean and cheese, till everything is gone. Top with remaining sauce and remaining cheese. Bake uncovered for 30 to 40 minutes. Wait 10 minutes before digging in!