Beef Enchilada Casserole

Beef Enchilada Casserole
Servings: 12
Macros per serving: 52g protein, 59g carbs, 15g fat

Ingredients:

  • 4 pounds of 93% lean ground beef (use 95-96% lean if desired)

  • 1 white onion (341g)

  • 1 red onion (416g)

  • 2 tomatillos (100g)

  • 1 yellow bell pepper (142g)

  • 1 red bell pepper (176g)

  • 1 orange bell pepper (170g)

  • 10 garlic cloves (40g)

  • Cherry heirloom tomatoes (347g)

  • 4 packages of Ms. Dash salt-free taco seasoning

  • 12 Mission super soft yellow corn tortillas

  • 1 can of reduced fat cream of mushroom soup

  • 1 bag (approximately 1.75 cups) of Kraft fat free mozzarella cheese

  • 1 7oz can of green chiles

  • 1.5 cup of cooked black beans

  • 1 10oz can of greed chile or red enchilada sauce (macros in this recipe based on use of green chile sauce)

Instructions:

  • Preheat oven to 350 degrees

  • On the stovetop, brown lean ground beef

  • Chop all of the veggies (onions, tomatillos, bell peppers, garlic and cherry tomatoes) and add to ground beef

  • Add the Ms. Dash salt-free taco seasoning to ground beef

  • Spray the bottom of 2 9x13 pans with cooking spray

  • Place 6 tortillas in bottom of pan

  • Evenly spread the can of mushroom soup on each pan

  • Evenly spread half of the bag of mozzarella cheese on each pan

  • Evenly spread the 7oz can of green chiles on each pan

  • Evenly spread the cooked black beans on each pan

  • Divide half of the ground beef with vegetables between the two pans

  • Evenly spread the 10oz can of green chile or red enchilada sauce

  • Evenly spread the other half of the bag of mozzarella cheese on each pan

  • Place 6 tortillas in top of cheese

  • Cook for 30-40 minutes, checking to ensure tortillas do not burn

Author: Zach Anderson, Black Iron Nutrition Coach, @motionsustained

RecipesAshley Beaverrecipe, macros, beef