Lightened Texas-Style Enchilada Casserole

Name: Lightened Texas-Style Enchilada Casserole
Prep time: 16 min
Cook time: 16 min
Total time: 16 min
Yield: 6
Cuisine: Mexican
Ingredients: 64 grams sliced ripe black olives; 12 6-inchs (6-inch) corn tortillas, cut into 1-inch pieces; 305 grams 98% fat-free cream of mushroom soup; 237 milliliters mild enchilada sauce; 113 grams diced green chiles; 454 grams ground sirloin; 6 servings Toppings: shredded lettuce, diced tomato, finely chopped red onion; 1 medium sizes red onion, chopped; 227 grams block 2% reduced-fat sharp Cheddar cheese, shredded and divided; 118 milliliters light sour cream

Lightened Texas-Style Enchilada Casserole might be a good recipe to expand your main course recipe box. This recipe serves 6. One portion of this dish contains about 31g of protein, 32g of fat, and a total of 549 calories. It is perfect for Autumn. Head to the store and pick up olives, toppings: lettuce, block sharp cheddar cheese, and a few other things to make it today. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 16 minutes. It is a good option if you're following a gluten free diet.

Instructions

Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink.

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Drain well.

Place beef mixture in a large bowl. Stir in tortilla pieces, next 4 ingredients, and 1 cup cheese; spoon mixture into a lightly greased 11- x 7-inch baking dish.

Ingredients you will need

Tortilla

Cheese

Beef

Equipment you will use

Baking Pan

Bowl

Sprinkle evenly with remaining 1 cup cheese.

Ingredients you will need

Cheese

Bake at 400 for 20 to 25 minutes or until bubbly.

Equipment you will use

Oven

Serve casserole with desired toppings.

Equipment

Ingredients

Servings:

64grams

sliced ripe black olives 126-inchs

(6-inch) corn tortillas, cut into 1-inch pieces 305grams

98% fat-free cream of mushroom soup 237milliliters

mild enchilada sauce 113grams

diced green chiles 454grams

ground sirloin 6servings

Toppings: shredded lettuce, diced tomato, finely chopped red onion 1medium sizes

red onion, chopped 227grams

block 2% reduced-fat sharp Cheddar cheese, shredded and divided 118milliliters

light sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Francis Ford Coppolan Oregon Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 21 dollars.