Equipment
- Oven
- 9x13 baking dish
Ingredients
- 18 white corn street tortillas - or 10 regular white corn tortillas cut in half
- 1 TBSP EVOO/avocado oil
- 1 pound ground beef
- 1 pound ground turkey
- 1 yellow onion - diced
- 1 15 oz can black beans - rinsed and drained
- 1 14.5 oz can diced tomatoes - rinsed and drained
- 2 cup red enchilada sauce
- 2.5 cup shredded cheddar cheese
- 1/4 cup green onion - sliced
- salt & pepper to taste
- 2 TBSP Taco Seasoning
Taco Seasoning (store remainder in airtight container)
- 2 TBSP chili powder
- 4 tsp ground cumin
- 4 tsp paprika
- 2 tsp fine sea salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried oregano
Instructions
- Preheat the oven to 350°F. Coat a 9x13 baking dish with cooking spray/butter/ghee.
- Heat the oil in a large pan over medium heat. Add the ground beef, turkey and onion and cook for 6-8 minutes, breaking up the meat with a spoon.
- Mix all the ingredients in the Taco Seasoning together in a small bowl. Add the taco seasoning, diced tomatoes and beans; stir to combine.
- Spread 1/4 cup of the enchilada sauce over the bottom of each baking dish you are using to prevent the tortillas from sticking.
- Layer 1/2 of the tortillas over the sauce. (dividing this 1/2 into each pan if using 2)
- Add 1/2 of the meat mixture spread over however many pans you are using, then add 3/4 cup of cheese on top of the meat to each pan you are using.
- Pour 1/2 cup of the enchilada sauce over the cheese into each pan you are using.
- Repeat the process with 1/2 of the tortillas, the rest of the meat mixture, 3/4 cup of cheese and 1/2 cup of sauce.
- Cover the casserole with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
- Sprinkle green onions over the top. Let the casserole sit for 5 minutes before cutting.
Nutrition Information
Nutrition Facts
Enchilada Casserole
Amount per Serving
Calories
463
% Daily Value*
Fat
27
g
42
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
107
mg
36
%
Sodium
883
mg
38
%
Potassium
431
mg
12
%
Carbohydrates
21
g
7
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
34
g
68
%
Vitamin A
859
IU
17
%
Vitamin C
3
mg
4
%
Calcium
291
mg
29
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes
Note: Serve with chopped cilantro, cubed avocado and sour cream if desired.
If reducing servings use a smaller baking dish (9x9). If increasing servings you will need a second 9x13.
