Healthy Enchilasanga Casserole -

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Healthy Enchilasanga Casserole

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By Leanne Ely

Posted July 23rd, 2007

Leanne Ely is the author of Healthy Foods : An Irreverent Guide to Understanding Nutrition and Feeding Your Family Well, (2001, Champion Press (WI))

Healthy Foods : An Irreverent Guide to Understanding Nutrition and Feeding Your Family Well

Servings:	6
Author Notes:	What do you get when you cross a lasagna with an enchilada? Give up? Follow this recipe and you'll find out. It doesn't take a can of soup to make a casserole. Hillary Clinton said something similar to that, but I can't remember....Â Anyway, the soup. No, no, NO! Blech--don't go there. Do you have any idea how many milligrams of salt ONE can Cream of Yuck soup has in it? Did you know that stuff has been declared public enemy number one to your health and is on the same No-No list as French fries from Burger King? Okay, I think I made my point. There are so many ways to make a casserole without having to resort to a can of soup or a slab of melted Velveeta.Â Casseroles are wonderful creatures-- they are easy to freeze, to reheat and simple stuff to serve for just about anything, company included. One stop dinner -- from the Pyrex dish to the plate, it's just that simple. Throw a little salad or a steamed vegetable into the mix and bada bing, bada bang--dinner.Â Here is my idea of a good time-- Enchilasagna. Variations: For variety, it wouldn't be hard to substitute chicken for the beef, or do a veggie version with just black beans. Now you have THREE wonderful casseroles--with nary a soup can or Velveeta hunk to be found!
Ingredients:	2 cans ( 10 ounces) enchilada sauce 1 can (12-15 ounces ) tomato sauce 1 pound extra lean ground beef, cooked and drained 1 tablespoon cumin 1 tablespoon garlic powder 12 corn tortillas -- each chopped into 6 pieces 12 ounces can black beans, drained 1 pound low fat cheddar or Jack cheese
Instructions:	Preheat oven to 350Â° degrees and grease a 13 X 9 pan. In a saucepan, combine enchilada sauce and tomato sauce. Bring to a simmer. Brown beef, drain and add seasonings and salt and pepper to taste. Add about 1/2 of the sauce to Browned beef and set aside. On the bottom of the pan, pour 3/4 cup of sauce and add about 1/3 of the beef mixture and then beans. Next, make a layer of corn tortillas, using 1/3 of what you have. Add more beef, 1/3 of the beans, 1/4 of the cheese. Repeat these layers: corn tortillas, beef, bean and cheese, till everything is gone, ending with sauce and cheese. Bake uncovered for 30 to 40 minutes. Wait 10 minutes before digging in! Per serving: 290 Calories 14g Total Fat; (44% calories from fat); 20g Protein; 20g Carbohydrate; 46mg Cholesterol; 552mg Sodium