Enchilada Casserole |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 lb extra lean ground round | 1 onion, chopped | 1 C medium red taco sauce |
| 10 corn tortillas | 2 (10 oz) pkg frozen spinach (thaw and wring dry) | 1/2 lb cooked ham, diced |
| 1 pkg taco seasoning | 1/4 t garlic salt | 3 C sharp Cheddar cheese, grated |
| 1 C sour cream | ||
| 1 | Cook beef and onion until brown. Mix taco seasoning with a little water and add to meat. Add garlic salt and taco sauce to meat. Place 5 tortillas in a 9"x13" pan. Spoon one half of the meat mixture over the tortillas; then 10 oz spinach and 1-1/2 C grated cheese. Then layer with 5 more tortillas, meat, spinach, sour cream, and the rest of the gratted cheese. Sprinkle ham on top. Cover with foil. Bake at 375 for 25 minutes. Uncover and bake another 25 minutes. |