Name: Skinny Enchilada Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Lean ground beef - ¾ pound; Onion, chopped - 1 medium; Garlic, minced - 1 clove; 98% fat-free condensed cream of mushroom soup - 1 (10.75 ounce) can; 98% fat-free condensed cream of chicken soup - 1 (10.75 ounce) can; Diced tomatoes with green chile peppers - 1 (10 ounce) can; Corn tortillas, torn into bite-sized pieces - 10 (6 inch); Shredded Cheddar-Monterey Jack cheese blend - 12 ounces; Salt and ground black pepper to taste - 12 ounces

Ingredients for - Skinny Enchilada Casserole

1. Lean ground beef ¾ pound

2. Onion, chopped 1 medium

3. Garlic, minced 1 clove

4. 98% fat-free condensed cream of mushroom soup 1 (10.75 ounce) can

5. 98% fat-free condensed cream of chicken soup 1 (10.75 ounce) can

6. Diced tomatoes with green chile peppers 1 (10 ounce) can

7. Corn tortillas, torn into bite-sized pieces 10 (6 inch)

8. Shredded Cheddar-Monterey Jack cheese blend 12 ounces

9. Salt and ground black pepper to taste 12 ounces

How to cook deliciously - Skinny Enchilada Casserole

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

2 . Stage

Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.

3 . Stage

Mix mushroom soup, chicken soup, and tomatoes together in an electric blender. Add to ground beef mixture.

4 . Stage

Layer pieces from 5 to 6 tortillas, 1/2 of the beef mixture, and 1/2 of the Cheddar-Monterey Jack cheese in the casserole dish. Repeat layers, ending with cheese.

5 . Stage

Bake in the preheated oven until golden and bubbly, about 30 minutes.