Beef Enchilada Casserole
This wonderful dish can easily be made ahead and frozen, so don't let
the large number of servings frighten you. Your family will love it as much
as you will, so you'll be glad you have extra for another meal.
Makes 12 servings
2 cups canned red chili sauce
2 tablespoons all-purpose flour
4 cups low-sodium tomato puree
1 1/2 teaspoons mild or hot chili powder
15 ounces lean ground beef (10% or less fat)
1/4 cup dehydrated onion flakes
Twelve 6" corn tortillas, quartered
4 1/2 ounces sharp cheddar cheese, shredded
40 small or 24 large black olives, pitted and chopped
To prepare sauce, in medium saucepan, stir 1/4 cup of the chili sauce and the
flour until flour is dissolved. Gradually stir in remaining chili sauce, tomato puree
and chili powder. Bring mixture to a boil over medium-high heat, stirring
occasionally; cook, stirring constantly, 2 minutes, until slightly thickened.
Remove from heat; let cool. Meanwhile, place large nonstick skillet over
medium-high heat; add beef. Cook, stirring to break up meat, 4-5 minutes,
until beef is no longer pink; stir in onion flakes. Remove from heat; set aside.
Preheat oven to 375oF. Spray 13 x 9" casserole with nonstick cooking spray.
Spread 1/2 cup of the cooled sauce over bottom of prepared casserole.
Dip 12 tortilla quarters into remaining sauce; arrange evenly in casserole.
Sprinkle evenly with one third of the beef mixture, one fourth of the cheese
and one fourth of the olives. Top evenly with 1/2 cup of the sauce. Repeat
layers 2 more times. Dip remaining 12 tortilla quarters into remaining sauce;
arrange over sauce in casserole. Top evenly with remaining cheese, olives and sauce.
Bake, covered, 35 minutes. Uncover; bake 25-30 minutes longer. Let stand 5 minutes.
SELECTIONS: 1/2 Fat, 2 Vegetables, 1/2 Protein, 1 Bread, 5 Optional Calories
PER SERVING: 261 Calories, 9 g Total Fat, 4 g Saturated Fat,
33 mg Cholesterol, 843 mg Sodium, 34 g Total Carbohydrate,
4 g Dietary Fiber, 14 g Protein, 154 mg Calcium