Nacho-Cheese Enchilada Casserole
Crunchy Wedge Salad
Ingredients
- 2 lb ground beef
- 1 (1.25-oz) envelope taco seasoning mix
- ¼ cup water
- 1 (10.5-oz) pkg nacho cheese flavored tortilla chips, coarsely crushed
- 1 (28-oz) can enchilada sauce
- 1 (16-oz) container refrigerated salsa
- 1 (8-oz) pkg shredded Colby Jack cheese
Instructions
- Preheat oven to 350°F. Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in taco seasoning and water; cook until mixture is very thick.
- Arrange half of chips in bottom of a lightly greased 13-x 9-inch baking dish. Top with half of beef mixture, half of enchilada sauce, half of salsa, and 1 cup cheese. Repeat layers.
- Bake 25 to 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 head iceberg lettuce, cut into 6 wedges
- ½ cup avocado lime Ranch dressing
- ½ cup honey roasted sunflower kernels
Side Dish Instructions
- Divide wedges among 6 plates. Drizzle with dressing and sprinkle with sunflower kernels.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
762
|
169
|
931
|
| Fat (g) | 43 | 15 | 58 |
| Sat. Fat (g) | 17 | 2 | 19 |
| Protein (g) | 41 | 3 | 44 |
| Carb (g) | 49 | 6 | 55 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 2611 | 232 | 2843 |
| T. Sugs (g) | 13 | 4 | 17 |
| A. Sugs (g) | 1 | 1 | 2 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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