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