Enchilada Casserole

1 reviews (Average Rating: 5 )

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Total Time: 60 Minutes

Ingredients:

1 tsp. olive oil
3/4 lb. ground round
6 8 inch corn tortillas
1-1/2 lbs. recipe-ready crushed tomatoes
4 scallions, trimmed and chopped
7 oz. canned green chilies, drained and diced (wear rubber gloves)
1 oz. sliced black olives, drained
1/2 cup lowfat yogurt
1/2 cup shredded cheddar cheese

Instructions:

Preheat oven to temperature 350°F. Heat oil in a heavy nonstick skillet over medium high heat. Sauté ground round 4-5 minutes or until browned. Discard excess drippings. Remove from heat. Arrange 1/3 of the tortillas in the bottom of an 8x12 inch baking dish. Layer with 1/3 of each of the remaining ingredients. Cover mixture with 1/3 of the tortillas and half of each of the remaining ingredients. Repeat with remaining tortillas, meat, scallions, chilies, olives and yogurt. Top with tomatoes and sprinkle with remaining cheese. (Dish can be prepared to this point; cover and refrigerate for 1 day before baking.) Bake 35-40 minutes or until mixture is bubbling.

(Serves 6)

This recipe was submitted on 10/10/2006

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Rated By: njkissler

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