Enchilada Casserole III

Recipesfull introduces to you: Enchilada Recipes. (Enchilada Casserole III). This is a layered casserole that is always a favorite with my husband and kids. Served with Spanish rice and a green salad, it is sure to please everyone.

Brief

Prep 20 mins

Cook: 35 mins

Additional: 5 mins

Total: 1hr

Servings: 8

Yield: 8 servings

Enchilada Casserole III

Ingredients

1 (1.5 ounce) package dry enchilada sauce mix

1 (6 ounce) can tomato paste

¾ cup water

1 ½ pounds ground beef

1 teaspoon garlic salt

½ teaspoon onion powder

1 (16 ounce) can refried beans

1 (12 ounce) package corn tortillas

1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

Italian Enchiladas

Main Dish

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

In a medium bowl mix the dry enchilada sauce according to package directions replacing tomato sauce with the tomato paste and water

Step 3

In a large skillet brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.

Step 4

Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.

Step 5

Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

Nutritional Information

Enchilada Casserole III

Servings Per Recipe:8

Calories: 448.6

% Daily Value *

Protein: 28.4g 57%

Carbohydrates: 34.6g 11%

Dietary Fiber: 7.5g 30%

Sugars: 3.3g

Fat: 22g 34%

Saturated Fat: 10.7g 54%

Cholesterol: 86.9mg 29%

Vitamin A Iu: 1000IU 20%

Niacin Equivalents: 10.1mg 77%

Vitamin B6: 0.4mg 25%

Vitamin C: 8mg 13%

Folate: 22mcg 6%

Calcium: 299.3mg 30%

Iron: 3.7mg 21%

Magnesium: 78.5mg 28%

Potassium: 649.2mg 18%

Sodium: 1522.1mg 61%

Thiamin: 0.1mg 12%

Calories From Fat: 197.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.