Who doesn’t love enchilada casserole? I found this recipe in the newspaper and it’s a delicious and easy dish to make any day of the week. The recipe calls for ground beef, but for a healthier version you can always use ground turkey. Enjoy!
1 pound ground beef
½ cup chopped onion
4 teaspoons chili powder
1 ½ teaspoons ground cumin
½ teaspoon freshly ground pepper
2 cloves garlic, minced
1 cup water
1 (11.5-ounce) jar mild taco sauce (divided use)
6 corn tortillas (divided use)
1 ¼ cups shredded 2 percent sharp cheddar cheese (divided use)
2 green onions, finely chopped
Shredded lettuce, chopped fresh tomatoes and fat-free sour cream for garnish (optional)
Preheat oven to 375 F. Cook ground beef and onion in a skillet over medium heat until meat is browned and cooked through, then drain. Add chili powder, cumin, pepper, garlic and water. Simmer, uncovered for about 10 minutes or until water has evaporated and meat mixture is thick.
Lightly cover bottom of 9×13-inch pan with half of taco sauce. Place 3 tortillas in bottom of pan, cutting tortillas to fit, if necessary. Spread meat mixture on top of tortillas. Sprinkle with 1/2-cup cheese. Drizzle remaining taco sauce over cheese and top with remaining 3 tortillas. Sprinkle with remaining 3/4-cup cheese. Cover with aluminum foil and bake 25 minutes. Remove foil and bake 5 additional minutes. Garnish with green onions and serve with shredded lettuce, chopped tomatoes and fat-free sour cream if desired.