Authentic enchiladas are time consuming, as they require filling and rolling delicate individual tortillas. We capture the same flavors and textures in a fraction of the time by assembling the tortillas, beef mixture, and cheese as a family-friendly Mexican lasagna. It’s hard to beat good food that’s also easy to make! Olé!
Enchilada Bake
Prep time
Cook time
Total time
Author: The Perfect Portion
Recipe type: Casseroles & One-Pot Meals
Makes: 12 Lunch or 8 Dinner portions
Ingredients
- Nonstick cooking spray
- 1 pound (96%) extra lean ground beef
- 1 cup diced yellow onion
- ½ cup diced green bell pepper
- 2 teaspoons minced garlic
- 1 teaspoon chili powder
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 ½ cups picante sauce (such as Pace®)
- 1 (15-ounce) can black beans, drained
- 1 cup frozen corn kernels
- 2 tomatoes, diced
- ½ cup sliced black olives
- 2 tablespoons chopped cilantro
- 10 (6-inch) soft corn tortillas, halved
- 1 cup shredded Cheddar Jack cheese
Directions
- Preheat the oven to 375°F, and spray a 13 x 9-inch baking dish with nonstick cooking spray. Spray a large sauce pot with nonstick cooking spray, and place over medium-high heat.
- Add the ground beef to the pot, and cook until well browned, crumbling the beef as it cooks.
- Add the onion, bell pepper, garlic, chili powder, salt, and pepper to the pot, and sauté for 3 minutes, just until onions are translucent.
- Add the picante sauce, black beans, corn, diced tomatoes, black olives, and cilantro to the pot. Bring to a simmer, and then remove from the heat.
- Build the casserole by layering ½ of the corn tortillas on the bottom of the prepared baking dish. Top the tortillas with ½ of the ground beef mixture. Top the ground beef mixture with ½ of the shredded cheese.
- Repeat the last step to create a second layer using the remaining tortillas, ground beef mixture, and cheese.
- Cover with aluminum foil, and bake for 20 minutes.
- Remove aluminum foil, and bake for an additional 10 minutes, or until bubbly hot.
- Let cool for 10 minutes before slicing. For 100 calorie portions, slice casserole into 24 sections by cutting 4 rows by 6 rows.
Serving size: 1/24 Calories: 100