Crowd-Pleaser
Beef Enchilada Casserole
Guacamole and Salsa with Tortilla Chips
Wine Recommendation
Sutter Home Cabernet Sauvignon
Ingredients
- 2 lb ground beef
- 2 (10-oz) cans red enchilada sauce
- 1 (8-oz) block cream cheese, softened
- 18 corn tortillas
- 1 (15-oz) can refried beans
- 1 (8-oz) pkg shredded Mexican blend cheese
Instructions
- Preheat oven to 400°F. Cook beef in a large nonstick skillet over medium heat until browned and crumbly. Drain and return to skillet. Add 1 can enchilada sauce and cream cheese; stir until blended.
- Arrange 6 tortillas in a greased 11- x 7-inch baking dish, tearing to fit if necessary; top with one-third of beef mixture, one-third of beans, and ½ cup cheese. Repeat layers twice.
- Top with 1 can enchilada sauce; sprinkle with ½ cup cheese. Bake 25 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 (8-oz) container prepared guacamole
- 1 (16-oz) container refrigerated salsa
- 1 (12-oz) bag tortilla chips
Side Dish Instructions
- Serve guacamole and salsa with chips.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
818
|
386
|
1204
|
| Fat (g) | 47 | 20 | 67 |
| Sat. Fat (g) | 21 | 3 | 24 |
| Protein (g) | 45 | 5 | 50 |
| Carb (g) | 53 | 46 | 99 |
| Fiber (g) | 6 | 6 | 12 |
