Enchilada Casserole

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Enchilada Casserole

Course: Dinner, Lunch
Cuisine: Mexican
Keyword: beef, grain-free
Calorie: 300-400, Under 350, Under 400, Under 450, Under 500
Protein: 21-30g, Over 20g
Servings: 8
Calories: 346kcal


  • 2 tsps Extra Virgin Olive Oil
  • 1 1/2 lbs Extra Lean Ground Beef
  • 1 cup Salsa
  • 1 cup Enchilada Sauce
  • 4 Whole Wheat Tortilla (large)
  • 2 cups Frozen Corn
  • 5 ozs Cheddar Cheese (shredded)


  • Preheat the oven to 350°F (175°C). Grease a baking dish with the oil.
  • Heat a large pan over medium-high heat. Cook the beef, breaking it up as it cooks, until no longer pink. Drain any excess liquid then stir in the salsa and enchilada sauce. Set aside.
  • Line the baking dish with half the tortillas, then layer half the beef mixture, half the corn, and half the cheese overtop. Repeat the layers with the remaining ingredients. Bake for 25 minutes.
  • Cut into slices and enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals approximately one square when making eight servings in a 13 x 9-inch baking dish.
Gluten-Free: Use gluten-free tortillas.
Dairy-Free: Use vegan cheese.
More Flavor: Add garlic and onions when cooking the beef.
Additional Toppings: Top with sliced green onions, greek yogurt, cilantro, or sliced avocado.


Calories: 346kcal | Carbohydrates: 21g | Protein: 25g | Fat: 18g | Cholesterol: 73mg | Sodium: 683mg | Fiber: 4g | Sugar: 4g | Vitamin A: 666IU | Vitamin C: 2mg | Calcium: 199mg | Iron: 3mg

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