Beef & Cheese Enchilada Casserole

Ingredients

• Ground beef

  85% lean meat / 15% fat, raw

  1 lb or 454g

• taco seasoning

  casa mamita

  1 packet or 28g

• Water

  Plain, clean water

  ½ cup or 118g

• mild red enchilada sauce

  great value

  1 can or 283g

• diced tomatoes and chilies

  great value

  1 can or 283g

• carb counter tortillas, taco size

  la banderita

  12 tortilla or 504g

• Cream Cheese

  Market Pantry

  6 oz or 168g

• shredded cheddar cheese

  great value

  2 cup or 224g

• Sour Cream

  Friendly Farms

  1 ½ cup or 360g

Directions

1. Preheat oven to 350oF. Lightly spray a 9x13-inch baking dish with cooking spray. Set aside.
2. Brown the ground beef in a skillet. Do not drain. Add a packet of taco seasoning and water. Simmer until the liquid is absorbed, about 5 minutes.
3. Add a can of enchilada sauce and Rotel diced tomatoes and green chiles to the skillet. Simmer for 5 minutes. Remove from heat. Spread half of the sauce in the bottom of a baking dish.
4. Spread cream cheese on top of small flour tortillas. Top the cream cheese with 2 cups of shredded cheese. Fold tortillas in half. Place folded tortillas on top of the meat sauce; pour remaining sauce over the top of the tortillas. Sprinkle the remaining cup of cheese on top of the sauce.
5. Cover and bake for 20 to 25 minutes. Serve with sour cream.
6. Recipe by: Stephanie @ Plain Chicken (source: https://www.plainchicken.com/beef-cheese-enchilada-casserole/)