Easy Enchilada Casserole
|Lean ground beef||1 Pound (Round)|
|Instant minced onion||1 Tablespoon|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Chili powder||2 1⁄2 Teaspoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Shredded sharp cheddar cheese||2 Cup (32 tbs)|
Crumble beef into a shallow, 2 1/2 quart casserole.
Sprinkle meat with minced onion and crushed garlic.
Heat, uncovered, on medium for 6 minutes.
Stir occasionally to break up meat.
Drain excess fat.
Add pepper, chili powder, water and tomato sauce.
Stir to combine.
Heat, uncovered, 5 minutes on medium.
Alternately layer tortillas, meat sauce and cheese in a round, 1 1/2 quart casserole (Last layer should be cheese).
Heat, covered, on Medium for 9 to 11 minutes or until cheese is melted.
Serving size: Complete recipe
Calories 2360 Calories from Fat 1109
% Daily Value*
Total Fat 123 g189.7%
Saturated Fat 59.8 g299.2%
Trans Fat 0 g
Cholesterol 460 mg153.3%
Sodium 3631.8 mg151.3%
Total Carbohydrates 142 g47.2%
Dietary Fiber 22.3 g89.3%
Sugars 20.1 g
Protein 171 g341.9%
Vitamin A 146.3% Vitamin C 65.5%
Calcium 182% Iron 84.5%
*Based on a 2000 Calorie diet