Friday, September 16, 2011

New Meal Fridays #44 - Speedy Enchilada Bake

Made: August 3rd 2011
From: Pillsbury Casseroles pg 4

1 cup of chopped Italian plum tomatoes
1 can of whole kernel corn with red and green peppers
1 can of enchilada sauce
1 container of refrigerated taco sauce with seasoned ground beef
4 cups of small round corn tortilla chips
2 cups of shredded cheddar cheese
1/4 cup sliced green onions.

1 - Heat oven to 375F. Spray 8-inch square glass baking dish with cooking spray. In medium bowl, mix tomatoes, corn and enchilada sauce.

2 - In baking dish, layer half of the taco sauce with ground beef, 1.5 cups of the chips, 1/2 of the cheese and half of corn mixture. Top with remaining taco sauce with ground beef, 1/5 cups of chips and 1/5 cup of cheese and remaining corn mixture.

3 - Sprinkle with remaining 1 cup cheese and the onions. Arrange remaining 1 cup chips upright around edge of dish, overlapping as necessary.

4 - Bake uncovered for 35 to 40 minutes or until bubbly and thoroughly heated.

Miranda's Mix Ups: No red and green peppers and I suck at chopping up tomatoes so I'm pretty sure I used more than that. Really good. I even measured out my own portion of the meal and it was HUGE! And still low in cals! Very good!

Sorry No Pictures

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