Beef Enchilada Casserole

Ingredients

• Ground beef

  70% lean meat / 30% fat, raw

  1 lb or 453g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Green bell pepper

  Sweet, green, raw

  ½ cup, sliced or 46g

• Garlic

  Raw

  1 tbsp or 9g

• Black Beans

  Canned - Great Value

  2 cup or 520g

• Corn

  Sweet, yellow, canned, brine pack, regular pack, solids and liquids

  1 can (17.0 oz) or 490g

• Chili powder

  Spices

  3 tsp or 8g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Cheddar cheese

  1 cup, shredded or 113g

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

• Ole, Spinach & Herbs Tortilla Wraps

  Ole Mexican Foods, Inc.

  4 servings or 180g

• Enchilada Sauce, Original Style

  Las Palmas Grocery

  2 cup or 480g

Directions

1. Preheat the oven to 375F.
2. Grease a 9x13-inch casserole dish and set aside.
3. In a large skillet, heat the vegetable oil over medium heat.
4. When the oil is hot, add the ground beef and cook until browned, breaking it up as it cooks.
5. Add the onion, green bell pepper, and garlic to the pan and cook until the vegetables are tender. Turn heat to medium-low.
6. Add the corn, black beans, enchilada sauce, chili powder, coriander, cumin, salt, and pepper to the pan. Stir to combine.
7. In the prepared baking dish, spread half of the beef mixture in the bottom of the dish (about 3 cups).
8. Top with half of the cut up corn tortilla pieces (about 1 cup) and 2 cups of the shredded cheddar cheese.
9. Repeat once more using the remaining beef mixture, tortilla pieces, and cheddar cheese.
10. Cover the dish with aluminum foil and bake for 30 minutes or until the cheese is melted.
11. Garnish with desired toppings. Serve while hot.
12. Enjoy!
13. Recipe by: Erin (source: https://www.thisisnotdietfood.com/beef-enchilada-casserole/?utm_source=mailpoet&utm_medium=email&utm_campaign=copy-of-bacon-cream-cheese-baked-spaghetti-instant-pot-corn-chowder-and-more_82)