Enchilada Casserole Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Method
Interest Group

Ingredients

 Frozen beef enchiladas22 Ounce
 Beef1 Pound
 Canned tomatoes1 Pound
 Pinto beans/Kidney beans1 Pound
 Chili seasoning mix1 Cup (16 tbs)
 Grated cheddar cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 1094 Calories from Fat 232

% Daily Value*

Total Fat 26 g39.8%

Saturated Fat 10.6 g53.1%

Trans Fat 0 g

Cholesterol 95.6 mg31.9%

Sodium 5331.7 mg222.2%

Total Carbohydrates 137 g45.5%

Dietary Fiber 24.8 g99.2%

Sugars 3.9 g

Protein 58 g116.1%

Vitamin A 19.9% Vitamin C 29.3%

Calcium 27.2% Iron 52.7%

*Based on a 2000 Calorie diet

Directions

Remove frozen enchiladas from baking container (they slip out easily) and place cheese side up in an 8 x 12-inch baking dish.
Brown ground beef and combine with tomatoes, beans and chili mix.
Heat to a boil and spoon around the enchiladas in the baking dish.
Sprinkle on the cheese if desired.
Cover with foil and bake 40 minutes at 350° F.
If enchiladas are allowed to thaw (in the refrigerator) before adding chili mixture, reduce baking time to 20 minutes.
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