1 teaspoon vegetable oil
Healthy Beef Enchilada Pie
Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reserve 1/4 cup enchilada sauce; set aside. Add remaining enchilada sauce, corn and chiles to beef mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes.
Spray 9-inch round (2-quart) glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 3 tablespoons of the cheese. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and the remaining cheese.
Bake, uncovered, 30 to 40 minutes or until hot and cheese is melted. Cool 5 minutes. Serve with sour cream and cilantro sprigs.
Adapted from Betty Crocker
There is nothing more flavorful and fun that tater tots! Now add them to a taco casserole and you reach a new comfort food high. I will admit that this is a recipe that hubby made. He has been preparing a lot of meals lately and I can’t tell you how much I appreciate it. He finds a recipe and adds his own special tweaks. Give this one a try.
Taco Tater Casserole
1 lb ground beef
1 small onion, diced finely
1 clove garlic, minced
1 (4 oz) can Old El Paso diced green chiles
1 (1 oz) package Old El Paso taco seasoning mix
1 (15 oz) can black beans, rinsed and drained
1 (12 oz) package frozen corn
3 cups shredded Mexican blend cheese
1 (28 oz) package frozen tater tots
1 (10 oz) can Old El Paso red enchilada sauce
Toppings: olives, cilantro, sour cream, tomatoes
Preheat oven to 375 degrees and spray a 9×13 baking dish with cooking spray. For extra crispy tater tots, bake tater tots for about 10 minutes while preparing the beef mixture – otherwise prepare as follows.
Add the green chiles, taco seasoning mix, black beans, corn, and 2 cups of the cheese. Stir together to combine. If your skillet isn’t big enough you may need to stir it together in a bowl.
Pour mixture into the prepared 9×13 pan. Arrange tater tots on top of the mixture in a single layer.
Pour the enchilada sauce on top of the casserole as evenly as you can.
Bake uncovered for 30-40 minutes or until tater tots are nice and crispy. Sprinkle the remaining 1 cup of cheese on top and place back in the oven for 2-3 minutes or until cheese has melted.
Top with olives, cilantro, sour cream, tomatoes when serving if desired.
For extra crispy tater tots, bake tater tots for about 10 minutes while preparing the beef mixture.
This recipe is inspired from the blog – The-girl-who-ate-everything
Cheese and Chicken Enchiladas
Cook and stir onion in butter in large skillet until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese and cumin. Cook until throughly heated. Stir in 1 cup cheese. remove from heat.
Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Place seam side down in 12 x 7 inch baking dish. Top with remaining picante sauce and cheese. Bake at 350 degree oven for 15 minutes.
I went scouring the big binder last week to find a recipe that would use our chicken leftovers that we froze about 2 weeks ago. I had made a delicious roast chicken and what was left over would be great in a casserole. This was a recipe that we have had but hadn’t made in quite sometime. So, we dropped our son off at his basketball practice on Wednesday we went to the store and picked up the small list of ingredients that we did not have on hand. Everything was ready to throw this together after work the following night. And it worked out well having the ingredients handy and the chicken already cooked.
It is casserole season, cold winter evenings where you want something hot and hearty. Hubby and I had tickets to see Matilda, so a nice hot casserole was perfect to head back out in the cold after dinner. This chicken casserole fits the plan with the corn tortillas and the cheese. It can be made with fat free soups and a reduced fat cheese for a light version. Either why it is a great dish.