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Beef Enchilada Casserole

(12 servings)

  • 1 ½ lb. ground beef, 7- 10 % fat content
  • 3 Tbsp. chopped celery
  • 3 Tbsp. chopped yellow onion
  • ½ tsp. garlic powder
  • 2/3 tsp. salt
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 5 Tbsp. tomato paste
  • ¼ cup shredded cheddar cheese
  • 2 ½ cups beef stock
  • 2 ½ cups tomato puree
  • 2/3 tsp. salt
  • 1 tsp. ground cumin
  • 1 Tbsp. chili powder
  • 2/3 tsp. thyme leaf
  • 5 Tbsp. all purpose flour
  • ½ cup cold water
  • 12 oz corn tortillas
  • 2 Tbsp. shredded cheddar cheese
  • 3 Tbsp. shredded jack cheese
  • 2 Tbsp. chopped parsley or cilantro

Cook the meat in a large sauté pan and drain off any excess fat. Add the onion and celery and cook until tender. Add the spices and cook 5 minutes. Add the tomato paste and cook approximately 10 minutes until thickened. Add the cheese, remove from the heat and stir until melted.

Whisk stock, tomato puree, and seasonings together in a heavy-bottomed saucepan. Bring to a boil and then turn to a simmer. In a separate bowl whisk flour and water together to form whitewash and strain into simmering sauce. Cook until slightly thickened, approximately 5 minutes.

Cover tortillas with a clean damp towel while assembling casserole. Spread a thin layer of sauce on the bottom of your pan; layer 1/3 of the tortillas, slightly overlapping; spread 1/3 of the sauce; ½ the meat mixture; another layer of tortillas; more sauce; remaining meat mixture; tortillas; remainder of sauce. Cover with foil and bake in a 350F oven for 30-40 mins. Remove foil, top with cheese and return to a warm oven until ready to serve. Sprinkle with parsley or cilantro just before serving.

Per Serving: Calories: 230 Protein: 17gm Fat: 8gm

Carbohydrates: 24gm Sodium: 726mg

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