This month’s theme for cooking club is casseroles and I want to make one that’s somewhat healthy, in addition to satisfying the comfort-food-craving. I found this recipe on www.eatbetteramerica.com, a site a co-worker had recommended. I think I’ll give it a shot next week for the club but I’ll likely substitute in lean turkey and fat-free cheese to further healthify it. Let me know if YOU have a healthy casserole recipe as they’re somewhat hard to find!
prep time:15 min. start to finish:55 min. makes:6 servings
1Â Â Â lb extra-lean (at least 93%) ground beef
1Â Â Â medium onion, chopped (1/2 cup)
1Â Â Â can (10 oz) red enchilada sauce
1/2Â Â Â cup frozen corn, thawed, drained
1Â Â Â can (4.5 oz) chopped green chiles, drained
1Â Â Â teaspoon ground cumin
1Â Â Â teaspoon chili powder
5Â Â Â flour tortillas for burritos (from 11 oz package)
1Â Â Â cup shredded reduced-fat Mexican cheese blend (4 oz)
Fat-free sour cream, if desired
1.   Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reserve 1/4 cup enchilada sauce; set aside. Add remaining enchilada sauce, corn and chiles to beef mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes.
2.   Spray 9-inch round (2-quart) glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 3 tablespoons of the cheese. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and the remaining cheese.
3.   Bake, uncovered, 30 to 40 minutes or until hot and cheese is melted. Cool 5 minutes. Serve with sour cream.
