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Layered Enchilada Casserole
A quick-to-fix casserole

1 lb. lean ground beef
1 15-oz. can tomato sauce
1 16-oz. can fat-free refried beans
10 8-inch flour tortillas
1 13/8-oz. pkg. chili seasoning mix
1 cup (4 ozs.) reduced-fat cheddar cheese, shredded
1 cup water

Preheat oven to 350ºF. Lightly coat 13 x 9-inch baking dish with cooking spray. In a large skillet, brown ground beef and drain well. Stir in beans, chili mix and water. Simmer 5 minutes, stirring occasionally.

Pour tomato sauce into a pie pan. Coat both sides of tortillas with sauce. Layer beef mixture and tortillas in baking dish, overlapping tortillas to fit. Sprinkle cheese on top. Bake 20 minutes. If desired, garnish with shredded lettuce and chopped tomato.

Serves 8.

Variation: Prepare casserole in two 9-inch pans; bake one and freeze one for later use.

Nutritional Analysis: One serving provides 378 calories, 26 g protein, 35 g carbohydrates, 14 g fat, 57 mg cholesterol, 5 g dietary fiber,158 mg calcium, 452 mg potassium and 1232 mg sodium.

1998 Bake and Take Day Recipe courtesy of the Kansas Wheat Commission.