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Lightened Texas-Style Enchilada Casserole

Lightened Texas-Style Enchilada Casserole

Southern Living NOVEMBER 2005

  • Yield: Makes 6 servings
  • Cook time:6 Minutes
  • Prep time:10 Minutes
  • Bake:25 Minutes

Ingredients

  • 1 pound ground sirloin
  • 1/2 medium-size red onion, chopped
  • 1 (4-ounce) can diced green chiles
  • 12 (6-inch) corn tortillas, cut into 1-inch pieces
  • 1 (10 3/4-ounce) can 98% fat-free cream of mushroom soup
  • 1 (2 1/4-ounce) can sliced ripe black olives
  • 1 cup mild enchilada sauce
  • 1/2 cup light sour cream
  • 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded and divided
  • Toppings: shredded lettuce, diced tomato, finely chopped red onion

Preparation

Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well.

Place beef mixture in a large bowl. Stir in tortilla pieces, next 4 ingredients, and 1 cup cheese; spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with remaining 1 cup cheese.

Bake at 400° for 20 to 25 minutes or until bubbly. Serve casserole with desired toppings.

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Lightened Texas-Style Enchilada Casserole recipe

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