Dinner

Cheesy Spinach Enchilada Stacker is for Dinner.

Cheesy Spinach Enchilada Stacker takes 15 minutes to prepare.

Cheesy Spinach Enchilada Stacker takes 60 minutes to cook.

Cheesy Spinach Enchilada Stacker makes 18 servings.

The ingredients for Cheesy Spinach Enchilada Stacker are:

1 - 10 Oz. package frozen raw spinach, thawed
1 Can red kidney beans
2 C whole kernel corn
120 g GV finely shredded taco blend cheese
224 g GV shredded part skim mozzarella
1 onion chopped
1 - 29 Oz. can Safeway tomato sauce
3 T Taco Seasoning
30 corn tortillas

Here is how you make Cheesy Spinach Enchilada Stacker:

Brown ground beef until cooked through and no longer pink. Drain all fat from pan and place meat in bowl full of warm water to remove the remainder of the grease, squeeze out water and set aside. Defrost spinach in microwave. Saut? onion, add spinach and meat, mix well and sets aside. Mix tomato paste and taco seasoning together in microwave safe bowl heat through. Mix cheeses together save ? C for top. Cut 18 tortillas in half and leave the remaining 12 whole. Spray bottom of 9" X 13" baking dish add sauce then place tortillas down (flat edges toward the edges of dish, plus two whole tortillas in middle) top with meat mixture, cheese and sauce. Add another layer of tortillas and so on finishing the top layer off with remainder of sauce and cheese. Bake in oven at 350 degrees for 40 - 60 minutes. Serving Size: 18 servingsNumber of Servings: 18Recipe submitted by SparkPeople user WERE-MONKEY1.

The nutritional information for Cheesy Spinach Enchilada Stacker is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 232.2

• Total Fat: 7.3 g
• Cholesterol: 19.7 mg
• Sodium: 458.4 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 6.1 g
• Protein: 11.3 g

Cheesy Spinach Enchilada Stacker is Mexican cuisine.

The dietary needs meet for Cheesy Spinach Enchilada Stacker is Gluten Free