Enchilada Casserole

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filed under Main Dishes

Main Dishes
Serving size: 1 piece
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 422 (21% DV)
Fat: 9g (13% DV)
Carbohydrates: 40g (13% DV)
Protein: 43g (87% DV)
Tags: mexican, Mexico
Ingredients:  Makes 6 servings (6 pieces)
1-1/2  lb.
1  cup
15  ounces
6  ounces
1  teaspoon
2  teaspoons
1  teaspoon
1  teaspoon
2  cups

Tip: For nutritional information on all the ingredients in Enchilada Casserole just click on each ingredient name. Then adjust the serving size for any Enchilada Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Preheat oven to 350 degrees. Lightly grease a deep dish pie plate.
In a large skillet, over medium heat, brown the beef and onion until beef is no longer pink; drain fat. Return to heat and push meat and onions to one side of the pan. Add garlic and cook briefly. Then, stir the beef and onions in together with the garlic.
Stir in tomato sauce, tomato paste, cumin, chili powder, and salt & pepper to taste. Mix well and allow to thicken slightly.
Spoon a thin layer of the beef mixture onto the bottom of the pie plate. Begin layering the tortilla, beef mix, then cheese, ending with a final layer of cheese on top.
Bake in oven for 30 minutes, or until cheese is melted and lightly browned.
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