Layered Meat and Bean Enchilada Bake
Ingredients
The base
-
20-24
oz
red enchilada sauce
-
9
(six-inch)
corn tortillas
-
16
oz
fat free refried beans
The meat and vegetables
-
1
lb
uncooked 99% lean ground turkey breast
-
½
lb
uncooked 95% lean ground beef
-
1
medium
onion, diced
-
1
medium
zucchini, shredded
-
2
cloves
garlic, minced
-
1
teaspoon
Better Than Bouillon Beef Base (optional)
-
1
oz
reduced sodium taco seasoning
The toppings
-
⅓
cup
queso blanco dip
-
5
oz
shredded 2% milk sharp cheddar cheese
-
1
tablespoon
canola oil
Instructions
- Preheat the oven to 350°F and prepare a baking dish with cooking spray.
- Spread some enchilada sauce on the bottom of the dish and layer 4 ½ tortillas.
- Evenly spread the refried beans over the tortillas.
- In a skillet, heat oil and cook the ground turkey and beef until browned, then add onion and zucchini and cook until softened.
- Stir in garlic, bouillon, taco seasoning, queso dip, and some enchilada sauce, then cook until combined.
- Layer half of the meat mixture over the beans, sprinkle with cheese, and add the remaining tortillas.
- Top with the rest of the meat mixture and pour remaining enchilada sauce over it.
- Sprinkle with the remaining cheese and bake for 30 minutes.
- Let it cool for 10-15 minutes before slicing into servings.
Nutrition Facts (estimated)
Servings
6
Calories
415
Total fat
15g
Total carbohydrates
38g
Total protein
37g
Sodium
1935mg
Cholesterol
0mg
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