Beef Enchilada Casserole

Ingredients

• 1 medium onion, diced
• 1 cup red or yellow pepper, diced
• 1 pound extra lean ground beef
• 1 tbsp garlic powder
• 1 tbsp chili powder
• 1 tsp onion powder
• 1/2 tsp cumin powder
• 1 head  broccoli, chopped in small pieces
• 1 cup carrots cut into small dice
• 1 cup no sodium added beef stock
• 1 can black beans, drained
• 1 cup niblets corn, drained
• 1 small can green chiles
• 1 cup cooked fresh spinach (well drained and chopped)
• 2 cups shredded sharp cheddar cheese 
• 10 whole wheat tortillas 
• 2 cups salsa
• 1 cup sour cream

Directions

1. Saute the ground beef, peppers and onion in a non stick pan misted with cooking spray or olive oil over medium high heat until the vegetables are soft and beginning to caramelize and the ground beef is cooked through. 
2. Add the seasonings, broccoli, carrot, and beef stock. Simmer 5-7 minutes uncovered until the vegetables are soft and the beef stock has almost evaporated. 
3. Add the corn, black beans, chiles, and chopped spinach.
4. Spread about 1/4 cup beef and vegetable mixture, and one tbsp cheese down the centre of each tortilla, roll up.
5. Place seam side down in two lasagna pans that have been sprayed with PAM.
6. Combine the salsa and sour cream and pour in equal amounts down the center of each enchilada casserole and smooth out to cover all.
7. Sprinkle with the remaining cheese.
8. Wrap tightly and freeze for up to 6 months or bake right away.
9. Bake uncovered at 350 for 25-30 minutes. If baking from frozen, let thaw on the counter prior to baking. 
10. Let rest 10 minutes before serving.

   

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