Layered enchilada dinner
October 22, 2007 by smccarthy
Pour canned red enchilada sauce into a 9 x 13 inch casserole, and line with corn or whole-wheat tortillas. Top with browned lean ground beef and shredded low-fat Monterey Jack cheese. Repeat layers.
Bake at 400° for 15 minutes.
Vegetarian option: Omit the meat, or substitute refried beans.
(From Stafford W. Thomas, Jr., Principal)
