Enchilada Casserole

This particular recipe is made with beef, but you could just as easily make it with ground turkey, diced tofu, or kidney beans. For color, top the casserole with diced peppers.

1 pound (500 g) extra-lean ground beef

1 28-ounce (840 ml) can diced tomatoes, drained, or fresh tomatoes, chopped 1 10-ounce (300 ml) can enchilada sauce 1 16-ounce (480 ml) can refried beans, preferably low fat 6 ounces (175 g) baked corn chips 4 ounces (125 g) cheddar cheese, preferably reduced fat Optional: 1 medium onion, chopped; 1 teaspoon chili powder; 1/2 teaspoon dried basil; 1 green pepper, diced

  1. Brown the ground beef (and onion) in a large nonstick skillet.
  2. Drain any fat, then add the diced tomatoes, enchilada sauce, and refried beans (and chili powder and basil, as desired). Heat until bubbly.
  3. Preheat the oven to 350 °F (180 °C). Crumble the corn chips, and spread all but 1 cup in the bottom of a 9- x 13-inch baking pan.
  4. Pour the beef and enchilada mixture over the chips.
  5. Grate the cheese and sprinkle it over the top. Sprinkle with 1 cup corn chips (and diced green pepper, if desired).
  6. Bake for 15 minutes or until the cheese is melted. Yield: 6 servings

Nutrition Information 2,800 total calories; 470 calories per serving; 52 g carbohydrate; 30 g protein; 16 g fat

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