Beef Enchilada Casserole Low Carb Version Recipes

ENCHILADA BAKE - LOW CARB RECIPE - (4.1/5)

Enchilada Bake - Low Carb Recipe - (4.1/5) image

Provided by tjanddj

Number Of Ingredients 18

Ingredients

CRUST:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon taco seasoning
8 ounces cheddar cheese, shredded
TOPPING:
1 pound ground beef
1 tablespoon taco seasoning
8 1/2 ounce jar enchilada sauce
1 (4-ounce) can green chiles, chopped
8 ounces cheddar cheese, shredded
OPTIONAL TOPPINGS:
Shredded lettuce
Sour cream
Salsa
Ripe olives
Pickled jalapeno slices
Guacamole

Steps:

Crust: Whisk the cream cheese and egg together until smooth. Add the seasoning and cheese; mix well. Spread the cheese mixture evenly over the bottom of a greased greased 9 x 13-inch baking dish. Bake at 350ºF, for 35 minutes or until browned, but not too dark. Let stand 5 to 10 minutes before adding the topping. Topping: Brown the hamburger and drain the fat. Mix in the seasoning, enchilada sauce and chiles. Spread over the crust and top with the cheese. Bake for another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs). Nutrition Facts Servings: 8 Per Serving % Daily Value* Calories 484 Total Fat 29.3g 38% Saturated Fat 17g 85% Trans Fat 0g Cholesterol 167mg 61% Sodium 596mg 26% Potassium 695mg 15% Total Carb 22.4g 7% Dietary Fiber 8g 29% Sugars 1.3g Protein 37.1g Vitamin A 33% · Vitamin C 18% Calcium 43% · Iron 112% *Based on a 2,000 calorie diet

LOW FAT BEEF AND SOUR CREAM ENCHILADA CASSEROLE

Low Fat Beef and Sour Cream Enchilada Casserole image

This dish helps my craving for Mexican flavors without feeling I've totally blown my resolve to eat more healthy. Serve with a crisp cool salad and your done. This also freezes well just omit the cheese and cilantro until after baking.

Provided by PsychRN

Categories One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lean ground beef
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
2 garlic cloves, minced
1 (15 ounce) whole kernel corn, drained
1 (15 ounce) ranch style beans, drained
1 (10 1/2 ounce) fat-free cream of mushroom soup, undiluted
1 (10 1/2 ounce) Rotel Tomatoes, drained
1 (1 1/4 ounce) package taco seasoning mix
8 corn tortillas, halved
1/3 cup fat free sour cream
1/3 cup reduced-fat Mexican cheese blend
1/2 bunch chopped fresh cilantro

Steps:

Brown the beef with onions, peppers, and garlic, stirring to break up the beef.
Cook until no longer pink. Drain the meat mixture well. I like to press the mix with paper towels to remove as much excess fat as possible.
Return the beef to the skillet.
Add the corn, beans, Rotel tomatoes, soup, sour cream and taco mix to the beef and simmer on low for 5 minutes.
Spray a 13x9 pan with cooking spray.
Layer 8 halves of tortillas on the bottom of pan and top with 1/2 of the beef mixture. Repeat layer with remaining tortillas and beef.
Bake at 350°F for about 30 minutes.
Remove from oven and top with grated cheese.
Let set 5-10 minutes, then top with fresh chopped cilantro and serve.

Nutrition Facts : Calories 278.3, Fat 9.3, SaturatedFat 3.4, Cholesterol 50.4, Sodium 511.1, Carbohydrate 31.2, Fiber 3.6, Sugar 3.9, Protein 19.9

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