I’ve talked a lot about cooking after my husband and I got married, I think because it was such a pivotal point in my life, and I really learned to cook out of necessity, but also since cooking ended up (clearly) becoming such a huge part of my life. It’s funny, because in the (almost) 13 years that we’ve been married, my tastes have evolved and our budget has grown and now we have kids in the equation and hopefully I haven’t become a worse cook over time. But when I ask my husband what he wants me to put on the menu each week, his requests are pretty much always from those first few years of our marriage. Like this. This would have been his last meal, and, if we’re being completely honest, it probably still would be. Casseroles are funny because they’re notoriously hard to photograph, which is why I’ve never posted this recipe before, but they’re always among our most popular recipes. One thing I love about this particular casserole is that it’s hearty and filling and delicious and homey, but it’s not going to kill your calorie budget–in fact, the way I make it (with 93% lean ground beef and those Mission Carb Balance Tortillas), it clocks in at around 300 calories, 27 grams of protein, 16 grams of fiber, and 8 Weight Watchers Points Plus, which isn’t too shabby for dinner. To get started, you’ll need half a pound of extra lean ground been, a medium chopped onion, and a few minced cloves of garlic.
Preheat your oven to 350 degrees. Brown the ground beef in a large skillet over medium heat. When the beef is about halfway cooked, add the onion and garlic and cook until the beef is cooked through and the onions and garlic are tender and fragrant.
While the ground beef is cooking, round up your other ingredients–you’ll need taco seasoning, enchilada sauce, black olives, corn, fire-roasted green chilies, diced tomatoes with green chilies, and refried beans.
Add the packet of taco seasoning to the ground beef and stir to coat completely,
then add the black olives, chilies, tomatoes, corn, enchilada sauce, and refried beans.
Bring to a simmer then remove from heat. Spread about 1/2 cup of the mixture onto the bottom of a 9×13″ pan. Top with one whole tortilla and one half tortilla.
Spread 1 1/2 cups of the mixture on top of the tortillas, sprinkle with cheese,
then top with another 1 1/2 tortillas. Repeat until you run out of tortillas, topping with a small amount of the meat mixture and another sprinkling of cheese. Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly. Serves 12. You can serve with avocado slices, sour cream, and a squeeze of lime juice if you want.
Nutrition Information: Calories: 305 Fat: 13 Fiber: 16 Carbs: 28 Protein: 27 Weight Watchers Points Plus: 8 Ingredients: 1/2 pound lean ground beef (I used 93% lean) 1 medium onion, chopped 3-4 cloves garlic, minced 1 packet taco seasoning 1 2-ounce can sliced black olives (or grab a handful of medium black olives and chop them) 1 4-ounce can roasted green chilies, undrained 1 15.5 ounce can diced tomatoes with green chilies 1 1/2 cups corn (either frozen or a 15.5 ounce can of corn, drained) 1 cup enchilada sauce 1 15.5 ounce can refried beans (or two cups of these beans) 6 large (burrito-size) tortillas, 3 of them cut in half (I used Mission Carb Balance tortillas) 12 ounces (3 cups) shredded cheddar, colby jack, or pepperjack cheese (or a combination) Instructions: Preheat oven to 350 degrees. Brown the ground beef in a large skillet over medium heat. When the beef is about halfway cooked, add the onion and garlic and cook until the beef is cooked through and the onions and garlic are tender and fragrant. Add the taco seasoning and stir to coat completely, then add the black olives, chilies, tomatoes, corn, enchilada sauce, and refried beans. Bring to a simmer then remove from heat. Spread about 1/2 cup of the mixture onto the bottom of a 9×13″ pan. Top with one whole tortilla and one half. Spread 1 1/2 cups of the mixture on top of the tortillas, sprinkle with cheese, then top with another 1 1/2 tortillas. Repeat until you run out of tortillas, topping with a small amount of the meat mixture and another sprinkling of cheese. Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly. Serves 12. Nutrition Information: Calories: 305 Fat: 13 Fiber: 16 Carbs: 28 Protein: 27 Weight Watchers Points Plus: 8
