Ingredients
- 10 small tortillas cut in half corn or flour tortillas work here
- cooking spray
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 tablespoon taco seasoning
- salt and pepper to taste
- 1 15- ounce can pinto beans rinsed and drained
- 2 cups red enchilada sauce
- 2 1/2 cups shredded cheddar cheese
- 2 tomatoes cored, seeded and diced
- 1/4 cup sliced green onions
Instructions
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Preheat the oven to 350 degrees. Coat a 2 quart baking dish with cooking spray.
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Heat the oil in a large pan over medium heat. Add the ground beef and cook for 6-8 minutes, breaking up the meat with a spoon.
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Add the taco seasoning, salt and pepper to taste, and beans; stir to combine.
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Spread 1/4 cup of the enchilada sauce over the bottom of the baking dish.
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Layer 1/3 of the tortillas over the sauce.
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Add 1/2 of the meat mixture, then add 3/4 cup of cheese on top of the meat.
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Pour 1/2 cup of the enchilada sauce over the cheese.
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Repeat the process with 1/3 of the tortillas, the rest of the meat mixture, 3/4 cup of cheese and 1/2 cup of sauce.
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Add the final 1/3 of tortillas on top of the casserole; pour the remaining sauce over the top of the tortillas and sprinkle on the rest of the cheese.
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Cover the casserole with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
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Sprinkle tomatoes and green onions over the top. Let the casserole sit for 5 minutes before cutting.
Nutrition Facts
Calories: 567
Carbohydrates: 46g
Protein: 37g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 96mg
Sodium: 1617mg
Potassium: 701mg
Fiber: 6g
Sugar: 9g
Vitamin A: 1430IU
Vitamin C: 8.7mg
Calcium: 442mg
Iron: 5.5mg