Freezer Mix Enchilada Casserole
Yield
5 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
beef-tomato freezer mix
|
* |
| ¼ | cup |
water
|
|
| 1 | can |
olives
ripe, split |
*
|
| 2 | teaspoons |
chili powder
|
|
| 6 | each |
corn tortillas (6-inch)
|
*
|
| 1 ½ | cups |
cheddar cheese
shredded |
|
| 1 ½ | cups |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
beef-tomato freezer mix
|
* |
| 59 | ml |
water
|
|
| 1 | can |
olives
ripe, split |
*
|
| 1E+1 | ml |
chili powder
|
|
| 6 | each |
corn tortillas (6-inch)
|
*
|
| 355 | ml |
cheddar cheese
shredded |
|
| 355 | ml |
monterey jack cheese
shredded |
|
Directions
Dip container of frozen mix into hot water just to loosen.
In 2-quart saucepan, heat frozen mix, water, olives and chili powder to boiling.
Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.
Heat oven to 375℉ (190℃).
Layer half each of the tortillas, meat mixture and cheese in ungreased baking dish , 11¾x7 1/2x1¾ inches, repeat.
Bake uncovered until bubbly, 30 to 40 minutes.
