Enchilada Casser-ole!

By BlueSchmoo

Amount Per Serving with (8) 4 Corn Tortillas

Calories 395.8
Total Fat 21.8 g
Saturated Fat 9.7 g
Cholesterol 64.8 mg
Sodium 437.4 mg
Total Carbs 29.7 g
Dietary Fiber 6.2 g
Sugars 1.7 g
Protein 20.0 g


Amount Per Serving with (6) 3 Flour Tortillas
Calories 444.1
Total Fat 23.3 g
Sat Fat 10.3 g
Choles 64.8 mg
Sodium 763.2 mg
Carbs 36.1 g
Fiber 5.3 g
Sugars 2.9 g
Protein 21.5 g

Ingredients

• 8 (4)
• 1 pound lean ground beef (90% lean) (1/2 Lb)
• 1 large onion, chopped (1/2 about 1 Cup)
• 2 cups salsa (1 Cup Pace Picante Sauce)
• 1 can (15 ounces) black beans, rinsed and drained (1/2 can)
• 2 Tbsp reduced-fat Italian salad dressing (1 Tbsp)
• 2 tablespoons reduced-sodium taco seasoning (1 Tbsp)
• 1/4 teaspoon ground cumin (1/8 tsp)
• 6 flour tortillas (8 inches) or 8 Corn (3 Flour or 4 Corn)
• 3/4 cup low-fat sour cream thinned a bit with water for easier spreading (6 Tbsp )
• 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend Regular Colby = calorie info provided (2 Oz )
• 1 cup shredded lettuce (1 Cup)
• 1 medium tomato, chopped (1/4 cup chopped for garnish)
• 1/4 cup minced fresh cilantro (2 Tbsp)

Details

Servings 8
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.

2. Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.


USING Nu-Wave oven - cook on high for 30 minutes un-cover and cook on high for add'l 6 minutes or until cheese is slightly browned