Layered Enchilada Casserole served on plates with a fork
Ingredient List
For the Casserole:
  • 1 pound extra lean ground beef
  • 1 (16-ounce) can fat-free refried beans
  • 1 (1 ¼-ounce) package mild taco or chili seasoning mix
  • 1 cup water
  • 1 (15-ounce) can tomato sauce
  • 10 (8-inch) flour tortillas
  • 1 cup reduced-fat shredded Cheddar cheese
  • Salsa
  • Lettuce, shredded
  • Preheat oven to 350°F. Spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray.

  • In a large skillet, brown ground beef and drain well. Stir in beans, seasoning mix, and water. Simmer 5 minutes, stirring occasionally.

  • Pour tomato sauce into a pie pan. Coat both sides of tortillas with sauce.

  • Layer beef mixture and tortillas in baking pan, overlapping tortillas to fit. Sprinkle cheese on top.

  • Bake 20 minutes. If desired, garnish with salsa and lettuce.

Nutrition Facts
  • Per serving (6.62 oz. serving): 277 cal, 8 g fat, 20 mg chol, 843 mg sodium, 33 g carbo, 4 g fiber, 17 g pro, 57 mcg folate.

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