Beef Enchilada Casserole
Wine Recommendation
Apothic Red
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. 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 15 minutes or until cheese is melted.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
710
|
710
|
| Fat (g) | 46 | 46 |
| Sat. Fat (g) | 20 | 20 |
| Protein (g) | 34 | 34 |
| Carb (g) | 41 | 41 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 860 | 860 |
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