Enchilada Casserole
By
amy howington
@akay
1
This is one of my kids favorites. Even my picky nephews will eat it. I've modified several times to include sneaky stuff like cooked and mashed carrots. :)
This is one I will make several of and wrap tightly to freeze. Do not bake until you are ready on a busy night to pop it in the oven and enjoy!
This is one I will make several of and wrap tightly to freeze. Do not bake until you are ready on a busy night to pop it in the oven and enjoy!
Rating:
★★★★★ 1 vote5
Serves:
the whole fam plus some
Prep:
20 Min
Cook:
30 Min
Ingredients
- 1 lb
- ground beef
- 1 can(s)
- ranch style beans
- 1 can(s)
- cream of chicken soup, fat-free
- 1 can(s)
- rotel tomatoes
- 1 clove
- garlic
- 1
- onion
- 2 Tbsp
- chili powder
- 8 oz
- mexican blend shredded cheese
- 8
- whole wheat tortillas
How to Make Enchilada Casserole
- 1Chop onion and garlic and brown lightly in non-stick pan.
- 2Add ground meat to onion and garlic and add all ingredients but cheese and tortillas. Let mixture get bubbly but don't overcook.
- 3Layer in 9x13 pan - meat mixture, torillas, cheese.
- 4Bake at 350 for 25-35 minutes. Let sit for 5-10 minutes before serving.
