• Email Email
  • Print Print

Layered "Enchilada" Casserole

Submitted by: Ruthie B

Prep Time: 25 Minutes

Cook Time: 40 Minutes

Servings: 4

This is an easy, nutritious layered casserole with the taste of enchiladas! This can also be made MEATLESS by substituting the meat for an additional can of beans.


    1 canned pinto beans

    1 lbs. ground beef

    3 clove garlic

    1 sml. yellow onion

    1 green bell pepper

    2 zucchini

    2 diced tomatoes, fresh

    sea salt & black pepper to taste

    1 sml. canned diced green chilies

    1 tbsp. chili powder

    2 tsp. ground cumin

    1/2 c. tomato sauce

    4 sprouted whole grain tortilla

    1 c. sharp cheddar cheese

    1 green onion


Preheat oven to 350 degrees Brown the ground meat of choice in LARGE skillet, add onion, garlic, bell peppers, zucchini and cook until veggies start to soften a bit. Add tomatoes, spices, tomato sauce, chiles (if desired) and beans (drained). Heat mixture thoroughly in skillet. Add more spices if desired (chili powder, cumin)

Grease large casserole dish (9X13 or larger) Tear or cut SWG tortillas into 6 to 8 pieces (stack and chop all at once is easiest) Layer half of the tortilla pieces to cover bottom of casserole Spread half of skillet mixture over tortilla pieces Layer remaining tortilla pieces into casserole Spread remaining skillet mixture over tortillas Top with shredded cheddar cheese and green onion

Cover with foil, bake for 30 min covered, 10 minutes uncovered. Allow to cool for about 5 to 10 minutes before cutting into squares and serving with spatula. **Great served with a few slices of avocado on top and/or a tablespoon of Greek yogurt.
**I have also added sliced black olives to the top in place of OR in addition to the green onions. This is a great dish reheated as leftovers either in oven or microwave, whichever you prefer.