Cheesy Enchilanda Casserole
Cheesy Enchilanda Casserole recipe
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, extra lean
|
|
| 1 | medium |
sweet red bell peppers
minced |
*
|
| 3 | cloves |
garlic
minced |
|
| 16 | ounces |
black beans
drained |
|
| 16 | ounces |
tomato sauce
|
|
| 16 | ounces |
tomatoes, stewed, canned
mexican-style |
|
| 1 | cup |
picante sauce
med. hot |
* |
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
garlic salt
|
|
| 8 |
corn tortillas (6-inch)
|
*
|
|
| ½ | cup |
red onion
chopped |
|
| ½ | cup |
olives
ripe |
*
|
| 1 | cup |
cheddar cheese
non-fat, shredded |
|
| ¼ | teaspoon |
onion powder
|
|
| ¼ | teaspoon |
garlic powder
|
|
|
lettuce
shredded |
*
|
||
|
sour cream, non-fat
|
* | ||
|
tomatoes
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, extra lean
|
|
| 1 | medium |
sweet red bell peppers
minced |
*
|
| 3 | cloves |
garlic
minced |
|
| 462.4 | ml/g |
black beans
drained |
|
| 462.4 | ml/g |
tomato sauce
|
|
| 462.4 | ml/g |
tomatoes, stewed, canned
mexican-style |
|
| 237 | ml |
picante sauce
med. hot |
* |
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
garlic salt
|
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| 118 | ml |
red onion
chopped |
|
| 118 | ml |
olives
ripe |
*
|
| 237 | ml |
cheddar cheese
non-fat, shredded |
|
| 1.3 | ml |
onion powder
|
|
| 1.3 | ml |
garlic powder
|
|
| 1 | x |
lettuce
shredded |
*
|
| 1 | x |
sour cream, non-fat
|
* |
| 1 | x |
tomatoes
fresh, chopped |
*
|
Directions
Brown meat with pepper, onion and garlic; drain.
Add beans, tomato sauce, stewed tomatoes, picante sauce, cumin, garlic salt, and garlic powder and onion powder.
Simmer 15 minutes.
Spoon small amount of meat mixture in 13x9 inch baking dish .
Top with tortillas.
Top with half the remaining meat mixture; sprinkle with cheese and olives.
Repeat (except for cheese). Cover tightly with aluminum foil.
Bake at 350℉ (180℃) F for 20 minutes.
Remove foil and top with remaining cheese.
Bake uncovered for 5 minutes.
Top with lettuce, tomato, sour cream and additional picante sauce.
