Enchilada Casserole

By nanapuddin

6 servings.

Calories 340, total fat 14g, saturated fat 6g, cholesterol 65mg, carbohydrate 33g, protein 24g, sodium 750mg, fiber 6g

Ingredients

• 1 lb 95% lean ground beef
• 1 lime
• 2 garlic cloves
• 1 tablespoon Southwestern Seasoning Mix (1 tablespoon of taco seasoning can be subsituted.)
• 1/4 teaspoon salt
• 1 can (10 oz) enchilade sauce (red or green)
• 1/4 cup water
• 1/2 cup thick & chunky salsa
• 12 yellow corn tortillas
• 1/4 cup snipped fresh cilantro. Divided
• 1 cup shredded Colby Jack cheese. Blended & divided
• Sour cream & lime wedges (optional)

Preparation

Step 1

Combine beef, garlic & juice from 1/2 the lime, seasoning mix & salt in 10 inch skillet. Cook over medium heat 8-10 minutes or until beef is no longer pink. Break beef into crumbles using Mix N Chop. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.

As beef mixture cooks, place tortillas in a stack and cut into 1 inch pieces using Pizza Cutter. Snip cilantro using Kitchen Shears.

Arrange half of the tortillas evenly over bottom of Deep Covered Baker. Top with half of the beef mixture and half of the cheese. Sprinkle 1/2 of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.


Microwave baker on high 5 minutes or until cheese is melted. Garnish with remaining cilantro. Serve with sour cream and lime wedges if desired.