Mexican

Enchillada Casserole (crock pot or oven) is for Dinner.

Enchillada Casserole (crock pot or oven) takes 30 minutes to prepare.

Enchillada Casserole (crock pot or oven) takes 60 minutes to cook.

Enchillada Casserole (crock pot or oven) makes 18 servings.

The ingredients for Enchillada Casserole (crock pot or oven) are:

1 large can diced tomatoes
1 med. can refried beans
1 1/4 lb. ground beef
2 cloves garlic
1 onion
1 1/2 c salsa
18 corn tortillas
3/4 c shredded cheddar cheese
1 Enchillada spice mix packet
chili powder to taste
ground cayenne to taste

Here is how you make Enchillada Casserole (crock pot or oven):

Brown meat, onions and garlic in a LARGE skillet. Add tomatoes, salsa, spice packet and beans. Mix well and simmer to thicken. Add additional spice to taste. While it's simmering, layer 1/3 of tortillas on the bottom of crockpot (works best in an oblong crockpot) sprayed with non-stick spray. You may want to slice tortillas into quarters to fit better and for easier serving. Cover with 1/3 sauce, then 1/3 cheese. Put down a second layer of tortillas, sauce and cheese. Finally add a third layer of tortillas, sauce and cheese. You may have a few quarters of tortillas left over. I cut them into smaller triangles and make designs on top. These tortilla pieces will curl a bit on the ends. Serves 12-20, depending on if this is the main meal or part of a potluck. Nutrition is for 1/18th of the recipe.If you choose to bake this in the oven, use a 9x13 pan. You may need a few more tortillas or may only get 2 layers out of it. Bake at 350* for about 30 minutes, until cooked through and bubbly.Number of Servings: 18Recipe submitted by SparkPeople user AMYMLE.

The nutritional information for Enchillada Casserole (crock pot or oven) is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 179.5

• Total Fat: 7.5 g
• Cholesterol: 27.1 mg
• Sodium: 322.4 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 2.6 g
• Protein: 9.7 g

Enchillada Casserole (crock pot or oven) is Mexican cuisine.