Skillet Enchilada Casserole
If you’re looking for a quick, weeknight meal with minimal cleanup, this one-skillet casserole is for you. And just like lasagna, it tastes even better the next day.
If you’ve been following my Recipes Made Healthy newsletter for a while, one thing I hope you’ve learned is that I’m an “all foods can fit” kind of dietitian. Even beef has a place in a healthy eating plan. Through advances in cattle breeding and feeding, as well as improved meat-trimming practices, today’s beef is leaner than ever.
Beef is an excellent source of high-quality protein, which is needed to build and preserve muscle. It also provides iron, zinc, and vitamin B12; nutrients that are often lacking in our diet.
Ground beef was used in today’s recipe but selecting a lean option can be a bit confusing. Sometimes it’s labeled as chuck, round, or sirloin. Other times a lean-to-fat ratio is given, such as 80/20 (usually ground chuck), 85/15 (usually ground round), or 90/10 (usually ground sirloin).
To get the leanest ground beef, look for those labeled at least 90 percent lean. I opted for ground sirloin in this enchilada casserole.
To your health,
Darlene
SKILLET ENCHILADA CASSEROLE
Yield: 6 servings
Serving Size: 1 slice
Prep: 15 minutes
Ready: 45 minutes
INGREDIENTS
8 ounces ground beef sirloin
1/2 cup diced onion
1/2 cup diced red bell pepper
2 tablespoons minced jalapeno pepper
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (10 ounces) green or red enchilada sauce
1 3/4 cups salsa, divided
6 (6 inch) corn tortillas
1 3/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
1 cup thinly sliced Romaine lettuce
1/2 cup diced fresh tomato
6 tablespoons reduced-fat sour cream
DIRECTIONS
Add ground beef to a 10-inch, oven-safe skillet. Over medium heat, cook beef until crumbly and no longer pink; about 3 to 5 minutes. Drain and discard excess fat from cooked beef crumbles. Add onion, red pepper, jalapeno pepper, garlic, chili powder, and cumin and continue to cook until vegetables soften; about 4 minutes.
Turn off heat and remove ground beef mixture from skillet. In a bowl, stir together enchilada sauce and 1 cup salsa. To begin layering casserole, cover bottom of skillet with a 1/2 cup enchilada and salsa mixture. Add 2 tortillas, cutting as needed to cover bottom of skillet. Top tortillas with half of the beef mixture, half of the shredded cheese, and a 1/2 cup of the enchilada and salsa mixture. Continue layering with 2 tortillas, remaining ground beef, remaining cheese, and 1/2 cup of enchilada and salsa mixture. Top casserole with remaining 2 tortillas and enchilada and salsa mixture, making sure sauce covers any exposed tortilla edges.
Place casserole in a preheated 350-degree oven and bake uncovered for 30 minutes or until casserole is bubbly and heated through. When ready to serve, top casserole with lettuce and tomato. Cut casserole into 6 pieces and garnish each piece with 1 tablespoon sour cream and 2 tablespoons salsa.
Nutrition Information per Serving
271 Calories, 13 g Total fat, 5 g Saturated fat, 0 g Trans fat, 49 mg Cholesterol, 632 mg Sodium, 20 g Total carbohydrate, 3 g Dietary fiber, 8 g Total sugars, 0 g Added sugars, 17 g Protein, 0 mcg (0%) Vitamin D, 323 mg (25%) Calcium, 1 mg (6%) Iron, 180 mg (4%) Potassium
© 2022 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
