Mexican

Mom's Layered Enchilada Casserole is for Dinner.

Mom's Layered Enchilada Casserole takes 20 minutes to prepare.

Mom's Layered Enchilada Casserole takes 30 minutes to cook.

Mom's Layered Enchilada Casserole makes 15 servings.

The ingredients for Mom's Layered Enchilada Casserole are:

12 Corn tortillas
.875 cup Rosarita no fat Traditional refried beans
16 oz Beef, 90% Lean Ground Beef from Sirloin,
2.625 cup (3- 8 oz. cans) Tomato Sauce,
0.5 cup, chopped Green Peppers (bell peppers)
12 oz Cheddar Cheese grated
.33 tbsp Butter, salted,
1 medium (2-1/2" dia) Onions, raw

chili powder, tobasco, salt and pepper to taste.

Here is how you make Mom's Layered Enchilada Casserole:

Saute onion in butter. Transfer half of onion to small saucepan. Brown ground beef with remaining onion. Drain grease. Meanwhile, in saucepan with onion, add tomato sauce, bell pepper, chili powder , tabasco and spices. Bring to boil then reduce heat to simmer for 15 minutes. Remove from heat. Pour small amount of sauce to coat the bottom of 9X13 baking dish. Layer 6 tortillas on bottom of dish in sauce, coating on both sides. Layer with beans, ground beef, and cheese. Repeat layers. Bake for 25-30 minutes.Serving Size: 15 pieces out of 9X13 casserole dishNumber of Servings: 15Recipe submitted by SparkPeople user FLYINGBANANAS.

The nutritional information for Mom's Layered Enchilada Casserole is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 261.6

• Total Fat: 11.8 g
• Cholesterol: 43.1 mg
• Sodium: 457.1 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 3.8 g
• Protein: 14.8 g

Mom's Layered Enchilada Casserole is Mexican cuisine.