Low Fat Beef and Sour Cream Enchilada Casserole

Recipe by PsychRN
READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown the beef with onions, peppers, and garlic, stirring to break up the beef.
  • Cook until no longer pink. Drain the meat mixture well. I like to press the mix with paper towels to remove as much excess fat as possible.
  • Return the beef to the skillet.
  • Add the corn, beans, Rotel tomatoes, soup, sour cream and taco mix to the beef and simmer on low for 5 minutes.
  • Spray a 13x9 pan with cooking spray.
  • Layer 8 halves of tortillas on the bottom of pan and top with 1/2 of the beef mixture. Repeat layer with remaining tortillas and beef.
  • Bake at 350°F for about 30 minutes.
  • Remove from oven and top with grated cheese.
  • Let set 5-10 minutes, then top with fresh chopped cilantro and serve.
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