Skinny Enchilada Casserole recipe
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Ingredients
- ¾ pound lean ground beef 1 medium onion, chopped 1 clove garlic, minced 1 (10.75 ounce) can 98% fat-free condensed cream of mushroom soup 1 (10.75 ounce) can 98% fat-free condensed cream of chicken soup 1 (10 ounce) can diced tomatoes with green chile peppers 10 (6 inch) corn tortillas, torn into bite-sized pieces 12 ounces shredded Cheddar-Monterey Jack cheese blend salt and ground black pepper to taste
Nutrition Info
- 293.9 caloriescarbohydrate: 19.7 gcholesterol: 58.2 mgfat: 16.6 gfiber: 2.6 gprotein: 16.7 gsaturatedFat: 10 gservingSize: -sodium: 793.8 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Skinny Enchilada Casserole
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
Mix mushroom soup, chicken soup, and tomatoes together in an electric blender. Add to ground beef mixture.
Layer pieces from 5 to 6 tortillas, 1/2 of the beef mixture, and 1/2 of the Cheddar-Monterey Jack cheese in the casserole dish. Repeat layers, ending with cheese.
Bake in the preheated oven until golden and bubbly, about 30 minutes.