Enchiladas without all of the fuss. Beef, cheese, onion, corn tortillas and cream of mushroom soup layered and baked; Served with Spanish Rice, Guacamole, Pico De Gallo and Tortilla chips it is a Tex Mex feast in a fraction of the time.
Preheat oven to 350 Fahrenheit, prepare a 1 1/2 quart casserole with cooking spray. Cook meat and taco seasoning according to package directions. Set aside all but 1/2 cup of seasoned meat. Return the 1/2 cup of meat and any cooking liquid to the pan and add cream of mushroom soup and water, stir and bring to a simmer until soup is dissolved. Layer the dish starting with the half the sauce, 3 tortillas, all of the reserved meat, 3/4 C. cheese, all of the onions, 3 tortillas, the rest of the sauce and the remaining cheese. Cover and bake 30-35 minutes until casserole is bubbly and cheese in melted. Allow dish to rest 10 minutes before serving.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 350 | ||
Calories from Fat: 198 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.9g | 29 % | |
Saturated Fat 11.3g | 56 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 105.1mg | 32 % | |
Sodium 980.5mg | 34 % | |
Potassium 420.5mg | 11 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 4.9g | ||
Protein 30.6g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 350
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