Enchilada Casserole

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Enchilada Casserole
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
35 minutes
Enchilada Casserole
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
35 minutes
Ingredients
  • 2 teaspoons avocado oil or canola oil
  • 8 ounces 90%-lean ground beef
  • 1 large onion diced
  • 1 medium red bell pepper diced
  • 1 cup frozen corn kernels
  • 1 tablespoon Ground Cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 can diced green chiles 4 ounce
  • 10 corn tortillas cut into quarters
  • 1 large tomato seeded and chopped
  • cilantro
Servings: servings
Instructions
  1. Preheat oven to 400°F. Coat a 9-inch (or similar size) baking dish with cooking spray.
  2. Heat avocado (or canola) oil in a large skillet over medium-high heat. Add beef, onion and bell pepper and cook, crumbling the beef with a wooden spoon, until it is no longer pink and the vegetables are tender, 5 to 8 minutes. Stir in corn, cumin, chili powder, garlic powder, green chiles; cook, stirring occasionally, until the corn is heated through and the spices are fragrant, about 1 minute. Remove from heat.
  3. Arrange one-third of the tortilla wedges in the prepared baking dish, overlapping as necessary to fit. Top with half the beef mixture and ½ cup of the cheese. Repeat with half the remaining tortillas, the remaining beef mixture and ½ cup of the cheese. Top with the remaining tortillas, the remaining ½ cup cheese and tomato.
  4. Bake until bubbling, about 20 minutes. Top the casserole with cilantro and cut into 4 servings.
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