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This recipe is Gluten Free.
approx 10 to 12 gluten free corn tortillas
1/4 cup fine chopped onion
I chopped green bell pepper
1 chopped red bell pepper
18oz can mild (or med, or hot your choice) enchilada sauce (check to see if gluten free, Old El Paso is a good brand)
15oz can (or fresh) diced tomatoes
15oz can fat free refried beans (check to see if gluten free)
1 cup fresh or frozen corn
1lb lean ground beef (or shredded chooked chicken)
2 cups shredded Sharp Cheddar or Mexican reduced fat cheese
canola oil
Preheat over to 400 F
In a skillet, with one or two tablespoons of canola oil, sautee onion, red and green pepper and corn until onions are translucent (about 3 min) and drain on paper towel. In the same skillet brown ground beef. Drain and set aside.
Pour a few large spoonfuls of enchilada sauce into the bottom of a casserole dish enough to cover. Tear tortillas into sections, enough to cover the bottom of dish (you can overlap and leave gaps. Take 1/3 portion of corn, onion and pepper mix and drizzle over torillas. Take 1/3 portion of meat and spread out evenly over tortillas. Take 1/3 portion diced tomatoes and spread out evenly over tortillas. Take a large spoon and drop spoonfuls of refried beans over tortillas, you don't need to cover the dish, just so you'd get some in every bite (this will melt as it cooks) Pour over the top of this layer about 1/4 cup enchillada sauce, and then top with 1/3 shredded cheese. If needed, press this layer down before adding the next two.
Repeat layering 2 more times.
Once you have your casserole complete, take a piece of foil larger than the top and fold it in half, unfold so that you have a small tent when you lightly crimp the edges around the sides, this will keep the foil from taking off all the cheese when you remove it.
Bake for 30 min. makes 8 servings
approx 10 to 12 gluten free corn tortillas
1/4 cup fine chopped onion
I chopped green bell pepper
1 chopped red bell pepper
18oz can mild (or med, or hot your choice) enchilada sauce (check to see if gluten free, Old El Paso is a good brand)
15oz can (or fresh) diced tomatoes
15oz can fat free refried beans (check to see if gluten free)
1 cup fresh or frozen corn
1lb lean ground beef (or shredded chooked chicken)
2 cups shredded Sharp Cheddar or Mexican reduced fat cheese
canola oil
Preheat over to 400 F
In a skillet, with one or two tablespoons of canola oil, sautee onion, red and green pepper and corn until onions are translucent (about 3 min) and drain on paper towel. In the same skillet brown ground beef. Drain and set aside.
Pour a few large spoonfuls of enchilada sauce into the bottom of a casserole dish enough to cover. Tear tortillas into sections, enough to cover the bottom of dish (you can overlap and leave gaps. Take 1/3 portion of corn, onion and pepper mix and drizzle over torillas. Take 1/3 portion of meat and spread out evenly over tortillas. Take 1/3 portion diced tomatoes and spread out evenly over tortillas. Take a large spoon and drop spoonfuls of refried beans over tortillas, you don't need to cover the dish, just so you'd get some in every bite (this will melt as it cooks) Pour over the top of this layer about 1/4 cup enchillada sauce, and then top with 1/3 shredded cheese. If needed, press this layer down before adding the next two.
Repeat layering 2 more times.
Once you have your casserole complete, take a piece of foil larger than the top and fold it in half, unfold so that you have a small tent when you lightly crimp the edges around the sides, this will keep the foil from taking off all the cheese when you remove it.
Bake for 30 min. makes 8 servings
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