LOW FAT BEEF AND SOUR CREAM ENCHILADA CASSEROLE

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Low Fat Beef and Sour Cream Enchilada Casserole image

This dish helps my craving for Mexican flavors without feeling I've totally blown my resolve to eat more healthy. Serve with a crisp cool salad and your done. This also freezes well just omit the cheese and cilantro until after baking.

Provided by PsychRN

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
2 garlic cloves, minced
1 (15 ounce) whole kernel corn, drained
1 (15 ounce) ranch style beans, drained
1 (10 1/2 ounce) fat-free cream of mushroom soup, undiluted
1 (10 1/2 ounce) Rotel Tomatoes, drained
1 (1 1/4 ounce) package taco seasoning mix
8 corn tortillas, halved
1/3 cup fat free sour cream
1/3 cup reduced-fat Mexican cheese blend
1/2 bunch chopped fresh cilantro

Steps:

  • Brown the beef with onions, peppers, and garlic, stirring to break up the beef.
  • Cook until no longer pink. Drain the meat mixture well. I like to press the mix with paper towels to remove as much excess fat as possible.
  • Return the beef to the skillet.
  • Add the corn, beans, Rotel tomatoes, soup, sour cream and taco mix to the beef and simmer on low for 5 minutes.
  • Spray a 13x9 pan with cooking spray.
  • Layer 8 halves of tortillas on the bottom of pan and top with 1/2 of the beef mixture. Repeat layer with remaining tortillas and beef.
  • Bake at 350°F for about 30 minutes.
  • Remove from oven and top with grated cheese.
  • Let set 5-10 minutes, then top with fresh chopped cilantro and serve.

Nutrition Facts : Calories 278.3, Fat 9.3, SaturatedFat 3.4, Cholesterol 50.4, Sodium 511.1, Carbohydrate 31.2, Fiber 3.6, Sugar 3.9, Protein 19.9

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