A simple fuss-free meal that assembles quickly and is baking in your oven in no time.
Beef Enchilada Casserole
1 lb. ground beef
1 onion, chopped
1 clove garlic, minced
1 (4 oz.) can diced green chilies
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can reduced fat cream of chicken soup
2 (8 oz.) cans tomato sauce
6 oz. evaporated skim milk
2 cups shredded cheese (cheddar, colby-jack, or a Mexican blend works great)
corn tortillas
toppings: shredded lettuce, sliced black olives, diced avocados, chopped tomatoes, sour cream
In a saute pan, brown and drain the beef. Add the onions, garlic and green chilies and cook until the onions are tender. Add the black beans and set aside. In a bowl, whisk together the soups, tomato sauce and evaporated milk until smooth. Spray a 14x10-inch pan with non-stick cooking spray and ladle about 1 cup of the sauce mixture into the bottom, tilting to coat evenly. Layer the bottom with corn tortillas, cutting them into pieces to fit and covering the entire bottom. Spread the meat mixture evenly over top of the corn tortilla pieces. Sprinkle 1 cup of cheese over top. Pour about half of the sauce of top of that and spread it over evenly from edge to edge. Top with more corn tortillas, cutting them into pieces to generously cover the saucy meat mixture. Pour the remaining sauce over top, spreading from edge to edge to cover all of the tortillas on top, and sprinkle the remaining 1 cup of cheese over top. Bake @ 375* F for 35-45 minutes, until heated through and bubbly. Cut into squares and top each serving with your choice of toppings.
Makes about 10-12 servings.
1 lb. ground beef
1 onion, chopped
1 clove garlic, minced
1 (4 oz.) can diced green chilies
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can reduced fat cream of chicken soup
2 (8 oz.) cans tomato sauce
6 oz. evaporated skim milk
2 cups shredded cheese (cheddar, colby-jack, or a Mexican blend works great)
corn tortillas
toppings: shredded lettuce, sliced black olives, diced avocados, chopped tomatoes, sour cream
In a saute pan, brown and drain the beef. Add the onions, garlic and green chilies and cook until the onions are tender. Add the black beans and set aside. In a bowl, whisk together the soups, tomato sauce and evaporated milk until smooth. Spray a 14x10-inch pan with non-stick cooking spray and ladle about 1 cup of the sauce mixture into the bottom, tilting to coat evenly. Layer the bottom with corn tortillas, cutting them into pieces to fit and covering the entire bottom. Spread the meat mixture evenly over top of the corn tortilla pieces. Sprinkle 1 cup of cheese over top. Pour about half of the sauce of top of that and spread it over evenly from edge to edge. Top with more corn tortillas, cutting them into pieces to generously cover the saucy meat mixture. Pour the remaining sauce over top, spreading from edge to edge to cover all of the tortillas on top, and sprinkle the remaining 1 cup of cheese over top. Bake @ 375* F for 35-45 minutes, until heated through and bubbly. Cut into squares and top each serving with your choice of toppings.
Makes about 10-12 servings.
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