Enchilada Casserole recipe

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  1 tsp Onion powder
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  1 tsp Cumin, Ground
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  2 tbsp Vegetable oil
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  2 tbsp Flour, All-Purpose, White
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  3 tbsp Chili powder
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  1 tsp Garlic powder
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  1 tsp 1 teaspoon dried oregano
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  3 tbsp Tomato Paste
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  2 cup Low Sodium Chicken Broth
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  0.3 tsp ¼ teaspoon fine sea salt
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  1 lbs 90/10 Ground Beef

  90% lean ground beef. Good middle-ground for flavor and macros.

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  0.5 tsp ½ teaspoon kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  3 Garlic(9g)
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  7 oz Green Chiles, Canned, Diced
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  15 oz Beans, Black, Canned, Drained
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  2 cup Corn, Sweet, Canned, Drained
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  12 Tortilla, Corn, 6-Inch(312g)
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  1.5 cup Cheese, Pepper Jack
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  1.5 cup Cheddar Cheese
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  Pico De Gallo, Fresh
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  Onion, Pickled
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

Instructions

1. 1Heat the vegetable oil in a medium saucepan over medium heat for 1 minute, then whisk in the flour, stirring constantly for 6 minutes until the mixture is smooth and bubbling. Add the chili powder, garlic powder, onion powder, ground cumin, and tomato paste, whisking until combined, then slowly pour in the chicken broth while whisking. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and set the enchilada sauce aside.
2. 2Heat a large skillet over medium-high heat, add the ground beef, and cook for 8–10 minutes, breaking it up with a spoon, until browned with no pink remaining. Drain excess fat if needed.
3. 3Add the diced onion and bell pepper to the beef and cook for 5 minutes over medium heat until softened. Stir in the fresh garlic and cook for 1 minute until fragrant.
4. 4Stir the canned green chiles, black beans, and sweet corn into the beef mixture along with half of the enchilada sauce. Cook for 5 minutes over medium heat, stirring occasionally, until warmed through. Remove from heat.
5. 5Dip half of the corn tortillas into the remaining enchilada sauce and arrange in a single layer on the bottom of a 9×13-inch baking dish. Spread half of the beef filling evenly over the tortillas, then sprinkle half of the pepper jack and sharp cheddar over the filling.
6. 6Dip the remaining corn tortillas in the enchilada sauce and layer them on top of the cheese. Spread the remaining beef filling over these tortillas and top with the remaining cheese. Cover tightly with foil and bake at 350°F for 20 minutes until heated through.
7. 7Remove the foil and bake for 15 additional minutes at 350°F until the cheese is bubbly and golden brown on top.
8. 8Divide the casserole evenly into 8 airtight containers while hot. Serve with fresh pico de gallo, pickled onions, and sour cream on the side.