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Beef Enchilada Casserole




Source of Recipe


Lifescript


List of Ingredients




Beef Enchilada Casserole (Healthy)


For the sauce:

1 tablespoon vegetable oil
1 medium onion, chopped
1 poblano or jalapeno chili pepper, seeded and diced
3 cloves garlic, minced
2 cups chopped canned tomatoes
1 pinch sugar
salt to taste
freshly ground black pepper

For the enchiladas:

1 tablespoon vegetable oil
1 pound skirt steak, cut into small strips
1 medium onion, chopped
3 cloves garlic, minced
1 large Idaho potato, peeled and chopped
2 cups chopped canned tomatoes
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 cup raisins, preferably golden
8 chopped green olives
12 small corn tortillas
1/3 cup grated Romano cheese



Recipe





For the sauce:
In a saucepan, heat the oil over medium heat. Add the onion, pepper and garlic and cook for 5 minutes, stirring occasionally.

Add the tomatoes, sugar, salt and pepper and simmer for 10 minutes.

Puree the sauce in a blender or food processor.


For the enchiladas:

In a large skillet, heat the oil over high heat. Season the steak with salt and pepper and brown it in the hot pan. Transfer the steak to a plate and set aside.

Using the same skillet, reduce the heat to medium and add the onion and garlic. Cook for 2 minutes.

Add the potato, tomato, oregano, cumin, salt and pepper and cook for 10 minutes. Add the steak, raisins and olives and stir to combine.

Preheat the oven to 350�.

Fill the corn tortillas with the steak mixture and arrange them in a single layer in a large baking dish. Cover the enchiladas with the sauce and sprinkle with cheese.

Cover the baking dish with foil and bake for 20 to 25 minutes.


Nutrition Facts
Serving size: 2 enchiladas
Calories 383
Total Fat 14 g
Saturated Fat 4 g
Protein 23 g
Total Carbohydrate 46 g
Dietary Fiber 6 g
Sodium 309 mg
Percent Calories from Fat 31%
Percent Calories from Protein 23%
Percent Calories from Carbohydrate 46%