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Spicy Enchilada Casserole

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Ingredients
  Lean ground beef 1 1⁄2 Pound
  Onion 1 Medium, chopped
  Canned tomato sauce 8 Ounce (1 Can)
  Canned mexicorn 12 Ounce, drained (1 Can)
  Canned sliced ripe olives 2 1⁄4 Ounce, drained (1 Can)
  Canned hot enchilada sauce 10 Ounce (1 Can)
  Salt 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Corn tortillas 6 , divided
  Cheddar cheese 2 Cup (32 tbs), shredded divided
Directions

In 2-quart casserole, combine ground beef and onion.
Cover.
Microwave at HIGH (10) 6 to 10 minutes until meat is thorouffhlv cooked; stir after 5 minutes.
Drain.
Add tomato sauce, corn, ripe olives, enchilada sauce, salt, oregano, chili powder and pepper.
Microwave at HIGH (10) 3 to 5 minutes.
Place 3 tortillas in bottom of 2-quart oblong glass baking dish.
Pour half of meat mixture over tortillas.
Sprinkle 1 cup of cheese on top.
Repeat layers.
Microwave at HIGH (10) 9 to 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Microwaving

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3396 Calories from Fat 1524

% Daily Value*

Total Fat 172 g265.2%

Saturated Fat 88.3 g441.7%

Trans Fat 0 g

Cholesterol 694.5 mg231.5%

Sodium 8164.7 mg340.2%

Total Carbohydrates 223 g74.3%

Dietary Fiber 19.9 g79.5%

Sugars 42.1 g

Protein 240 g479.6%

Vitamin A 209.8% Vitamin C 152%

Calcium 246.8% Iron 139.6%

*Based on a 2000 Calorie diet

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Spicy Enchilada Casserole Recipe