Skinny Slow Cooker Beef Tortilla Casserole Food

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SKINNY SLOW-COOKER BEEF TORTILLA CASSEROLE



Skinny Slow-Cooker Beef Tortilla Casserole image

Treat your family to this Healthified version of cheesy beef enchiladas made in the slow cooker.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 8

Number Of Ingredients 14

2 cans (10 oz each) Old El Paso™ enchilada sauce
1 lb extra-lean (at least 95%) ground beef
1 1/4 cups chopped onion
2 medium poblano chiles, seeded, chopped
2 cloves garlic, finely chopped
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup frozen whole kernel corn, thawed
1 package (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
10 corn tortillas (6 inch)
2 cups shredded reduced-fat four-cheese Mexican cheese blend (8 oz)
1/4 cup chopped fresh cilantro
Light sour cream
Chopped fresh tomato
Lime wedges

Steps:

  • Spray 5-quart oval slow cooker with cooking spray. Spoon 1/2 cup enchilada sauce into bottom of slow cooker; spread evenly. In small bowl, reserve 1/2 cup enchilada sauce; set aside.
  • In 12-inch skillet, cook beef, onion, poblano chiles and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Drain if necessary. Stir in remaining enchilada sauce (not the 1/2 cup reserved), the black beans, corn and taco seasoning mix. Cook and stir about 3 minutes or until heated through. Remove from heat.
  • Place 1 tortilla in center of slow cooker. Cut 1 tortilla in half; place one half on each side of whole tortilla. Spoon 1 1/3 cups beef mixture over tortillas; sprinkle with 1/4 cup of the cheese. Top with 2 more tortillas, cutting to fit. Repeat layers 3 more times with beef mixture, tortillas and cheese. Top with reserved 1/2 cup sauce.
  • Cover; cook on Low heat setting 3 hours. Sprinkle with remaining 1 cup cheese. Turn slow cooker off; cover and let stand about 15 minutes or until cheese is melted. Sprinkle with cilantro.
  • Serve immediately with toppings.

Nutrition Facts : Calories 330, Carbohydrate 38 g, Cholesterol 45 mg, Fat 1/2, Fiber 7 g, Protein 24 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 2 g, TransFat 0 g

BEEF TORTILLA CASSEROLE



Beef Tortilla Casserole image

The mild taco flavor of this microwaved main dish is complemented by sour cream and two kinds of cheese. -Patty Burchett, Louisville, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 7

2 pounds ground beef
1 medium onion, chopped
1 bottle (8 ounces) taco sauce
6 corn tortillas (6 inches), halved and cut into 1-inch strips
2 cups sour cream
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese

Steps:

  • Crumble beef into a large microwave-safe dish. Stir in onion. Microwave, uncovered, on high for 6-7 minutes or until meat is no longer pink, stirring and draining every 2 minutes. Stir in taco sauce and tortillas. , In a greased 2-1/2-qt. microwave-safe dish, layer half of the beef mixture, sour cream and cheeses. Repeat layers. Cover and cook at 70% power for 7-9 minutes or until heated through. Let stand for 2-4 minutes before serving.

Nutrition Facts : Calories 439 calories, Fat 27g fat (16g saturated fat), Cholesterol 117mg cholesterol, Sodium 441mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.

BEEFY TORTILLA CASSEROLE



Beefy Tortilla Casserole image

Make and share this Beefy Tortilla Casserole recipe from Food.com.

Provided by beckas

Categories     Meat

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 cup olive, chopped
1 large onion, chopped
2 large tomatoes, chopped
4 garlic cloves, minced
1/2 bell pepper, chopped
1 (28 ounce) can enchilada sauce
1 lb cheddar cheese, grated
1 tablespoon chili powder
1 teaspoon cumin
16 small corn tortillas (or so)

Steps:

  • Brown beef and drain fat.
  • Add onion, garlic and bell pepper and cook until soft.
  • Add chopped tomatoes, enchilada sauce, chili powder and cumin.
  • Bring to a boil.
  • Reduce heat and simmer uncovered for 20 minutes.
  • Grease a 9 x 13 pan or 3 quart casserole.
  • Fry tortillas.
  • Put 1/3 of the meat mixture into a 9x13 casserole dish followed by a layer of tortillas, cheese and olives.
  • (note: I cut some of the tortillas in half to make them fit better in the pan) Repeat layer and then end with sauce.
  • Bake at 350 degrees for 30 minutes.

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