Description
This skinny enchilada casserole is a quick and easy recipe. Plus, you can substitute 1/2 of the cheese to the lower-fat Cheddar cheese and cut even more calories. Bon appetit!
Ingredients
- ¾ pound lean ground beef
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 (10.75 ounce) can 98% fat-free condensed cream of mushroom soup
- 1 (10.75 ounce) can 98% fat-free condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 10 (6 inch) corn tortillas, torn into bite-sized pieces
- 12 ounces shredded Cheddar-Monterey Jack cheese blend
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish.
- Heat a large skillet over medium-high heat. Cook and stir ground beef
- onion
- and garlic in the hot skillet until beef is browned and crumbly
- 5 to 7 minutes. Drain and discard grease. Set aside.
- Mix mushroom soup
- chicken soup
- and tomatoes together in an electric blender. Add to ground beef mixture.
- Layer pieces from 5 to 6 tortillas
- 1/2 of the beef mixture
- and 1/2 of the Cheddar-Monterey Jack cheese in the casserole dish. Repeat layers
- ending with cheese.
- Bake in the preheated oven until golden and bubbly
- about 30 minutes.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 10