Low Fat Beef and Sour Cream Enchilada Casserole
Savor the bold flavors of Mexican cuisine with this satisfying yet guilt-free Low Fat Beef and Sour Cream Enchilada Casserole! Packed with layers of seasoned lean ground beef, hearty whole wheat tortillas, creamy low-fat sour cream, and zesty low-sodium enchilada sauce, this casserole delivers all the indulgence of classic enchiladas with a healthier twist. Topped with melty reduced-fat cheddar cheese and a sprinkle of fresh cilantro, this dish is a hassle-free weeknight winner that comes together in under an hour. Perfect for feeding a hungry family, this wholesome casserole is both comforting and nutritious, making it an ideal choice for those looking to enjoy a lighter take on Tex-Mex cuisine.
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Recipe Information
Ingredients
- 1 pound Lean ground beef (90% lean or more)
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Low-sodium enchilada sauce
- 1 cup Low-fat sour cream
- 6 small Whole wheat tortillas
- 1.5 cups Reduced-fat shredded cheddar cheese
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with nonstick cooking spray.
In a large skillet over medium heat, add the lean ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon, until browned. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the beef. Cook for another 3 minutes until the onion is softened and garlic is fragrant.
Stir in cumin, chili powder, salt, and black pepper. Mix well and remove from heat.
In a small mixing bowl, combine the low-sodium enchilada sauce and low-fat sour cream. Mix until smooth and set aside.
In the prepared baking dish, spread 1/2 cup of the sour cream and enchilada sauce mixture evenly across the bottom.
Layer 2 whole wheat tortillas over the sauce (tearing them as needed to fit). Spread 1/3 of the beef mixture over the tortillas, followed by another 1/2 cup of the sauce and 1/3 of the shredded cheese.
Repeat the layers (tortillas, beef mixture, sauce, and cheese) two more times, finishing with a layer of sauce and cheese on top.
Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.
Remove from the oven and let the casserole rest for 5-10 minutes before slicing.
Garnish with chopped fresh cilantro, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 4.6 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 565 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
