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Beef Enchillada Casserole *

Source of Recipe

Unknown


List of Ingredients


2 cups canned red chili sauce

2 tablespoons all-purpose flour

4 cups low-sodium tomato puree

1 1/2 teaspoons mild or hot chili powder

15 ounces lean ground beef (10% or less fat)

1/4 cup dehydrated onion flakes

Twelve 6" corn tortillas, quartered

4 1/2 ounces sharp cheddar cheese, shredded

40 small or 24 large black olives, pitted and chopped

To prepare sauce, in medium saucepan, stir 1/4 cup of the chili sauce and the flour until flour is dissolved. Gradually stir in remaining chili sauce, tomato puree and chili powder. Bring mixture to a boil over medium-high heat, stirring occasionally; cook, stirring constantly, 2 minutes, until slightly thickened. Remove from heat; let cool. Meanwhile, place large nonstick skillet over medium-high heat; add beef. Cook, stirring to break up meat, 4-5 minutes, until beef is no longer pink; stir in onion flakes. Remove from heat; set aside. Preheat oven to 375ºF. Spray 13 x 9" casserole with nonstick cooking spray. Spread 1/2 cup of the cooled sauce over bottom of prepared casserole. Dip 12 tortilla quarters into remaining sauce; arrange evenly in casserole. Sprinkle evenly with one third of the beef mixture, one fourth of the cheese and one fourth of the olives. Top evenly with 1/2 cup of the sauce. Repeat layers 2 more times. Dip remaining 12 tortilla quarters into remaining sauce; arrange over sauce in casserole. Top evenly with remaining cheese, olives and sauce. Bake, covered, 35 minutes. Uncover; bake 25-30 minutes longer. Let stand 5 minutes.

Makes 12 servings at 5.5 points each

SELECTIONS: 1/2 Fat, 2 Vegetables, 1/2 Protein, 1 Bread, 5 Optional Calories

PER SERVING: 261 Calories, 9 g Total Fat, 4 g Saturated Fat, 33 mg Cholesterol, 843 mg Sodium, 34 g Total Carbohydrate, 4 g Dietary Fiber, 14 g Protein, 154 mg Calcium



Recipe