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Enchilada Casserole

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Submitted by SarahD

A rich and scrumptious casserole made with juicy tomatoes, cheddar cheese and cream of mushroom soup.

YIELD

12 servings

PREP

5 min

COOK

30 min

READY

40 min

Ingredients

1 453.6
POUND G GROUND BEEF
1 1
MEDIUM MEDIUM ONIONS
chopped
10 289
OUNCES ML/G TOMATOES, CANNED
rotel with chilies
12 12
12 346.8
OUNCES ML/G CHEDDAR CHEESE
grated
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
to taste *

Directions

Brown ground beef and onion; drain off grease. Set aside. Mix mushroom soup and tomatoes in blender. Add to ground beef. In a greased 9×13 inch casserole dish, layer 5 to 6 tortillas, torn into bite size pieces, half the ground beef mixture and ½ the grated cheese. Repeat layers; ending with cheese. Bake at 350℉ (180℃) for 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 178 62% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 318mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 27g
Vitamin A 4% Vitamin C 5%
Calcium 12% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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