Beef Enchilada Casserole
Creamy Cilantro Slaw
Wine Recommendation
Stella Rosa Rosso
Ingredients
- 1½ lb ground sirloin
- 1½ cups chopped onions
- 2 (10-oz) cans mild red enchilada sauce, divided
- ½ (8-oz) block ⅓ less fat cream cheese
- 12 corn tortillas
- 1½ cups shredded Mexican blend cheese, divided
- ¼ cup chopped green onions
Instructions
- Cook beef and onions in a large nonstick skillet 6 to 8 minutes or until browned and crumbly. Add 1 can enchilada sauce and cream cheese; stir until blended.
- Preheat broiler. Arrange 4 tortillas in a greased 11- x 7-inch baking dish, tearing to fit, if necessary; top with one-third beef mixture and ⅓ cup Mexican-blend cheese. Repeat layers twice.
- Top with 1 can enchilada sauce; sprinkle with ⅓ cup Mexican-blend cheese. Broil 3 minutes or until cheese is browned and sauce is bubbly. Sprinkle with onions.
- Top with Creamy Cilantro Slaw recipe, if desired.
Side Dish Ingredients
- 3 Tbsp mayonnaise
- 1 Tbsp minced garlic
- 1 Tbsp lime juice
- ¼ cup chopped fresh cilantro
- ¼ tsp salt
- ¼ tsp pepper
- 1 (16-oz) pkg tricolor coleslaw
- 2 radishes, cut into matchsticks
Side Dish Instructions
- Whisk together first 6 ingredients in a large bowl. Add slaw and radishes; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
492
|
68
|
560
|
| Fat (g) | 24 | 5 | 29 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 33 | 1 | 34 |
| Carb (g) | 34 | 5 | 39 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 847 | 160 | 1007 |
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