Layered Beef and Cheese Enchiladas
Ingredients
- 1½ lb ground beef
- 1 (28-oz) can mild enchilada sauce
- 15 corn tortillas
- 3 cups shredded Colby Jack cheese, divided
- 1 cup finely chopped onion
- ½ cup pico de gallo
- 1 (8-oz) carton sour cream
Instructions
- Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in enchilada sauce.
- Layer 5 tortillas, ¾ cup cheese, and ⅓ chopped onion in a lightly greased 13- x 9-inch baking dish. Repeat layers twice.
- Spoon beefy sauce over layers. Cover, and refrigerate up to 3 days.
- Preheat oven to 350°F. Let casserole stand at room temperature while oven preheats.
- Bake covered, 30 minutes. Uncover, sprinkle with remaining ¾ cup cheese. Bake 20 minutes longer or until hot and bubbly. Top with pico de gallo and sour cream.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
696
|
696
|
| Fat (g) | 39 | 39 |
| Sat. Fat (g) | 19 | 19 |
| Protein (g) | 37 | 37 |
| Carb (g) | 43 | 43 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 1240 | 1240 |
| T. Sugs (g) | 8 | 8 |
| A. Sugs (g) | 0 | 0 |
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
