Layered Enchilada Casserole
- Preparing Time: -
- Total Time: -
- Served Person:
- 1/4 cup chili powder
- 2 pounds lean ground beef
- 1 large onion, chopped
- 2 14 1/2-ounce cans mexican-style stewed tomatoes
- Carbohydrate 17 g(6%)
- Cholesterol 51 mg(17%)
- Fat 16 g(25%)
- Fiber 4 g(18%)
- Protein 16 g(32%)
- Saturated Fat 7 g(33%)
- Sodium 294 mg(12%)
- Calories 274
Preparation Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Sauté beef and onion in heavy large Dutch oven over high heat until brown, about 10 minutes. Reduce heat to low. Mix in chili powder and jalapeño and sauté 5 minutes. Season mixture with salt and pepper. Overlap 6 tortillas on bottom of prepared dish, covering completely. Spoon beef mixture, then beans evenly over tortillas. Cover with remaining 6 tortillas. Sprinkle cheese over. Pour tomatoes with their juices over cheese. Bake until casserole is heated through and bubbling at edges, about 1 hour.
Preparation Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Sauté beef and onion in heavy large Dutch oven over high heat until brown, about 10 minutes. Reduce heat to low. Mix in chili powder and jalapeño and sauté 5 minutes. Season mixture with salt and pepper. Overlap 6 tortillas on bottom of prepared dish, covering completely. Spoon beef mixture, then beans evenly over tortillas. Cover with remaining 6 tortillas. Sprinkle cheese over. Pour tomatoes with their juices over cheese. Bake until casserole is heated through and bubbling at edges, about 1 hour.
