Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Prep: 10 min., Cook: 6 min., Bake: 25 min.
Toppings: shredded lettuce, diced tomato, finely chopped red onion
Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. 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. Sprinkle evenly with remaining 1 cup cheese.
Bake at 400 for 20 to 25 minutes or until bubbly. Serve casserole with desired toppings.
"Lightened Texas-Style Enchilada Casserole:" Substitute 1 pound ground sirloin, 1 (10 3/4-ounce) can 98% fat-free cream of mushroom soup, 1/2 cup light sour cream, and 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese. Proceed as directed.
Ann Scates, Bethalto, Illinois
Yield: Makes 6 servings
Karen McAbee, Fort Worth, Texas
Southern Living, NOVEMBER 2005
Our Tips:
First made it 5/8/06:
Weren't sure what size tortilla to use so we used 8 of the buritto sized ones. We added one green onion with the white part sliced going into the beef/onion mix and the tops sliced as a garnish. Also used ground pork instead of beef.
