Directions:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- Place 1/4 cup salsa in each of two greased 8-in. square baking dishes. Top each with a fourth of the tortillas and 1/4 cup salsa.
- Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.
- Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.
- To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above. Yield: 2 casseroles (4 servings each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 442.6 Kcal (1853 kJ) | ||
| Calories from fat | 131.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.65g | 23% | |
|---|---|---|---|
| Cholesterol | 95.38mg | 32% | |
| Sodium | 1762.61mg | 73% | |
| Potassium | 729.32mg | 16% | |
| Total Carbs | 43.19g | 14% | |
| Sugars | 5.22g | 21% | |
| Dietary Fiber | 5.48g | 22% | |
| Protein | 37.3g | 75% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 3.4mg | 19% | |
| Calcium | 238.3mg | 24% | |
| Amount Per 100 g | |||
| Calories | 124.06 Kcal (519 kJ) | ||
| Calories from fat | 36.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 23% | |
|---|---|---|---|
| Cholesterol | 26.73mg | 32% | |
| Sodium | 494.04mg | 73% | |
| Potassium | 204.42mg | 16% | |
| Total Carbs | 12.11g | 14% | |
| Sugars | 1.46g | 21% | |
| Dietary Fiber | 1.54g | 22% | |
| Protein | 10.45g | 75% | |
| Vitamin C | 1.1mg | 6% | |
| Iron | 1mg | 19% | |
| Calcium | 66.8mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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