Friday, December 23, 2011

Crockpot Enchilada Layered Casserole

Trying this recipe tonight for something easy since I plan to do other things like baking and cleaning today... Layered Enchilada Casserole 4.1 points per serving / Makes 10 servings 

  • 1 medium onion chopped
  •  1 green pepper chopped 
  • 1 lb. lean ground beef or chicken or turkey 

 Cook onion and green pepper in a non-stick skillet over medium heat until translucent, stirring constantly. Add ground beef and stir until cooked.
 Then add:

  •     1-15 oz. can diced tomatoes with Mexican seasoning, undrained 
  • 1 teaspoon chili powder 
  •  1/2 teaspoon cumin 
  • 1-15 oz. can ranch beans (or chili beans or dark red kidney beans), undrained 
  • 1/2 to 1 small can tomato sauce 

Cook on low for 10 minutes, until piping hot. Sauce should be like a thin spaghetti sauce consistency. Spray the inside of the crock pot with Pam using at least a 3.5 quart crock pot. Layer the following in this order: 3/4 cup sauce mixture 1 fat-free flour tortilla or corn tortilla 1/3 cup reduced fat Mexican cheese, grated Makes six layer, ending with cheese. Pour any sauce remaining over the top. Cook for six hours on low. You can also make this in the oven. You make it exactly the same only bake it at 350 for 45-50 minutes covered.

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