Enchilada Stack Casserole

55 mins (prep 15, cooking 40)
11 ingredients
4-6 servings
I came up with this when I was pressed for time but had promised Enchiladas for dinner - I may never make traditional enchiladas again. This is faster and easier and in my opinion just tastes better.

Categories:  <-60-mins , onions , north-american , tomato , ground-beef , main-dish , mexican , beef , meat , south-american , vegetable , time-to-make ,
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Serving Size (278.81 g)
Servings 4
Amount per Serving
Calories 374.31 Calories from Fat 149.58
% Daily Value *
Total Fat 16.62g 102.27%
Saturated Fat 5.83g 116.52%
Trans Fat 0.92g %
Cholesterol 53.3mg 71.06%
Sodium 490.95mg 81.83%
Total Carbohydrate 36.15g 48.2%
Dietary Fiber 2.85 g 45.57%
Sugars 11.25 g %
Protein 21.42g 171.38%
Vitamin A 1048.2IU% Vitamin C 38.67mg%
Calcium 139.61mg% Iron 4.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dry, salsa