Lightened Texas-Style Enchilada Casserole |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 1 |
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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 |
Directions:
1. Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well.
2. 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.
3. Bake at 400° for 20 to 25 minutes or until bubbly. Serve casserole with desired toppings.
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