Beef Enchilada Casserole

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Category : Meat

Recipe : Beef Enchilada Casserole

This wonderful dish can easily be made ahead and frozen, so don't let the large
number of servings frighten you. Your family will love it as much as you will, so
you'll be glad you have extra for another meal.

Makes 12 servings

2 cups canned red chili sauce
2 tablespoons all-purpose flour
4 cups low-sodium tomato puree
1 1/2 teaspoons mild or hot chili powder
15 ounces lean ground beef (10% or less fat)
1/4 cup dehydrated onion flakes
Twelve 6" corn tortillas, quartered
4 1/2 ounces sharp cheddar cheese, shredded
40 small or 24 large black olives, pitted and chopped

To prepare sauce, in medium saucepan, stir 1/4 cup of the chili sauce and the
flour until flour is dissolved. Gradually stir in remaining chili sauce, tomato
puree and chili powder. Bring mixture to a boil over medium-high heat, stirring
occasionally; cook, stirring constantly, 2 minutes, until slightly thickened.
Remove from heat; let cool.
Meanwhile, place large nonstick skillet over medium-high heat; add beef. Cook,
stirring to break up meat, 4-5 minutes, until beef is no longer pink; stir in onion
flakes. Remove from heat; set aside.
Preheat oven to 375oF. Spray 13 x 9" casserole with nonstick cooking spray.
Spread 1/2 cup of the cooled sauce over bottom of prepared casserole. Dip 12
tortilla quarters into remaining sauce; arrange evenly in casserole. Sprinkle
evenly with one third of the beef mixture, one fourth of the cheese and one
fourth of the olives. Top evenly with 1/2 cup of the sauce. Repeat layers 2
more times.
Dip remaining 12 tortilla quarters into remaining sauce; arrange over sauce in
casserole. Top evenly with remaining cheese, olives and sauce. Bake, covered,
35 minutes. Uncover; bake 25-30 minutes longer. Let stand 5 minutes.

EACH SERVING PROVIDES: 1/2 Fat, 2 Vegetables, 1/2 Protein, 1 Bread, 5
Optional Calories

PER SERVING: 261 Calories, 9 g Total Fat, 4 g Saturated Fat, 33 mg Cholesterol,
843 mg Sodium, 34 g Total Carbohydrate, 4 g Dietary Fiber, 14 g Protein, 154 mg
Calcium