Thursday, November 18, 2010

Beef Enchilada Casserole

Beef Enchilada Casserole
Inspired by a Cooking Light recipe
Makes 4 Servings

16 ounces lean ground beef (96/4)
1 tbsp minced garlic
1 tsp dried oregano
½ tsp ground cumin
1 tsp olive oil
1 can spicy chili beans
6 six-inch corn tortillas, cut in half
1 oz. fat-free cheddar cheese, grated
1 oz. cabot 75% reduced fat cheese, grated
1 10-oz. can Enchilada Sauce
Chopped fresh cilantro

Preheat oven to 425. In a large pan over high heat, stir beef, garlic, oregano, and cumin in oil until beef is crumbly and no longer pink, about 4 minutes. Stir in ½ cup enchilada sauce. Add salt to taste. Meanwhile, arrange half of the tortilla halves evenly over the bottom of a square casserole, overlapping to fit. Add beef mixture over the tortillas and remaining enchilada sauce. Then make a tortilla layer, a bean layer and a cheese layer. Bake until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.

Nutritional Information: 383 calories, 39 carbs, 9 fat grams and 39 protein grams.

Review: Family staple at this point! Original recipe called for ground turkey but we weren't a fan of the taste so we went to 96/4. If i'm feeling super lazy i'll use taco seasoning packet in place of spices (this increases calories a bit). I mix the cheeses so it looks more melted.

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