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Freezer Mix Enchilada Casserole

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Submitted by 1959

YIELD

5 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 1
PACKAGE PACKAGE BEEF-TOMATO FREEZER MIX *
¼ 59
CUP ML WATER
1 1
CAN CAN OLIVES
ripe, split *
2 1E+1
TEASPOONS ML CHILI POWDER
6 6
1 ½ 355
CUPS ML CHEDDAR CHEESE
shredded
1 ½ 355
CUPS 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 ½×1¾ inches, repeat.

Bake uncovered until bubbly, 30 to 40 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 265 73% from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 401mg 17%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 34g
Vitamin A 17% Vitamin C 1%
Calcium 50% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 
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