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Cheesy Beef Enchilada Casserole

This veggie-packed beef enchilada casserole is mild, so put out hot sauce and chopped jalapeños if you're feeding heat-seekers. The quick and easy dinner recipe makes extra cheese sauce—save it to make One-Pot Mac & Cheese with Cauliflower & Brussels Sprouts later in the week (see Associated Recipes) or serve it with steamed vegetables, such as broccoli, for an easy side dish.

Nutrition Profile
  • Egg Free
  • Nut-Free
  • Soy-Free
  • Bone Health
  • Healthy Aging
  • Healthy Immunity
  • Healthy Pregnancy
  • High Calcium

Cheese Sauce
  • 4 tablespoons butter ( ½ stick)
  • ¼ cup all-purpose flour
  • 3 cups reduced-fat milk
  • 2½ cups shredded sharp Cheddar cheese
  • ⅓ cup grated Parmesan cheese
  • ½ teaspoon salt
  • 2 teaspoons avocado oil or canola oil
  • 8 ounces 90%-lean ground beef
  • 1 large onion, diced
  • 1 medium red bell pepper, diced
  • 1 cup frozen corn kernels
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 (4 ounce) can diced green chiles
  • 8 corn tortillas, cut into quarters
  • 1 large tomato, seeded and chopped
Italian Dressing
  • ¾ cup red-wine vinegar
  • 5 tablespoons water
  • 1½ tablespoons sugar
  • 1 tablespoon Dijon mustard
  • 1 large clove garlic
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1¾ cups extra-virgin olive oil
  • 1 (14 ounce) package coleslaw mix
  • ½ cup chopped fresh cilantro, divided
Prep - 20 m
Ready In - 35 m
  1. To prepare cheese sauce: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly until thickened and just starting to turn light brown, 2 to 3 minutes. Slowly add milk, whisking constantly. Cook, stirring often, until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. (Do not boil.) Remove from heat and, a handful at a time, whisk in Cheddar and Parmesan until smooth. Stir in ½ teaspoon salt. (Reserve 2½ cups for another use.) 
  2. Preheat oven to 400°F. Coat a 9-inch (or similar size) baking dish with cooking spray.
  3. To prepare enchiladas: Heat avocado (or canola) oil in a large skillet over medium-high heat. Add beef, onion and bell pepper and cook, crumbling the beef with a wooden spoon, until it is no longer pink and the vegetables are tender, 5 to 8 minutes. Stir in corn, cumin, chili powder and garlic powder; cook, stirring occasionally, until the corn is heated through and the spices are fragrant, about 1 minute. Remove from heat. 
  4. Stir green chiles into 1½ cups of the warm cheese sauce. Arrange one-third of the tortilla wedges in the prepared baking dish, overlapping as necessary to fit. Top with half the beef mixture and ½ cup of the cheese sauce. Repeat with half the remaining tortillas, the remaining beef mixture and ½ cup of the cheese sauce. Top with the remaining tortillas, the remaining ½ cup cheese sauce and tomato. Bake until bubbling, about 15 minutes.
  5. Meanwhile, prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Measure out ⅔ cup and transfer the remaining dressing to a large mason jar; refrigerate for up to 1 week.) 
  6. To prepare slaw & serve: Toss coleslaw mix with ¼ cup cilantro and ⅔ cup dressing in a medium bowl. Top the casserole with the remaining ¼ cup cilantro and cut into 4 servings. Serve with the slaw.
  • To make ahead: Prepare cheese sauce (Step 1). Transfer to a 4-cup heatproof container and let cool to room temperature, about 30 minutes. Refrigerate for up to 5 days. Prepare dressing (Step 5); refrigerate for up to 1 week.


Nutrition Information
  • Serving Size: 1¼ cups casserole & 1½ cups slaw
  • Per Serving: 727 calories; 46 g fat(14 g sat); 10 g fiber; 54 g carbohydrates; 26 g protein; 68 mcg folate; 77 mg cholesterol; 14 g sugars; 0 g added sugars; 5,996 IU vitamin A; 95 mg vitamin C; 391 mg calcium; 4 mg iron; 633 mg sodium; 759 mg potassium
  • Nutrition Bonus: Vitamin C (158% daily value), Vitamin A (120% dv), Calcium (39% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 5 fat, 3½ vegetable, 2 lean protein, 2 starch, 1 high-fat protein

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