One of my favorite cuisines is Mexican. I love rice, beans, cheese, green chile and tortillas plus all the seasoning combinations! The only bad part about Mexican food is that it can be high in calories and high in fat. However to get my Mexican food-fix, I made a healthy enchilada casserole that is perfect for meal prep!
To save a little labor I made a casserole by layering the ingredients, rather than rolling them all into a corn tortilla.
Not only is the healthy enchilada casserole full of protein and healthy carbs, but it is quite filling! Black refried beans and lean hamburger are combined in the many layers of corn tortillas.
Feel free to make a few healthy substitutions. Lean ground turkey could replace the beef, pinto refried beans could replace the black, and whole wheat tortillas could be substituted for the corn. One note, you would use fewer whole wheat tortillas compared to the corn (they are much bigger).
Once the healthy enchilada casserole is cooked you can either serve immediately or pack into meal prep containers to enjoy all week long!
I won’t lie, I LOVED having this healthy, yet filling dish to eat each day for lunch.
Serve with roasted vegetables or a side salad. Top with Greek yogurt, mashed avocado, hot sauce, green onion or cilantro. In fact, mix and match any or all of those toppings! Yum.
If you want another healthy Mexican food option, then check out the Green Chile Smothered Burritos recipe on the blog.
- 1.5lb lean ground beef
- 14 corn tortillas
- 2 cups mozzarella cheese, shredded
- 1 - 16oz can black refried beans
- 1 - 10oz can enchilada sauce
- 1/2 white onion, diced
- 3-4 cloves garlic, minced
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp Mrs Dash Southwest Chipotle Salt-Free seasoning
- 1/2 tsp salt
- Green onion, diced (optional)
- Heat a large saute pan to medium and add oil, garlic and onion. Cook until onion becomes translucent, stirring occasionally. Be careful not to burn the garlic.
- Add the hamburger and cook until there is no more pink visible. Remove from the heat.
- Stir in the refried beans, Mrs Dash & salt to the pan and mix until well combined. Set aside.
- Preheat oven to 350 degrees.
- Prepare the casserole in a large glass baking dish. Spray with non-stick cooking spray then spoon 1-2 Tbsp enchilada sauce into the bottom and spread around the dish.
- Add one layer of corn tortillas (4 1/2 tortillas) covering as much of the dish as possible (may over-lap). Add 1/2 the beef-bean mixture and spread evenly over tortillas. Pour enchilada sauce over the beef-bean mixture and spread evening (roughly 1/4c). Cover with 1/2 cup mozzarella.
- Repeat for a second layer adding tortillas, beef-bean mixture, sauce and cheese.
- Top with one more layer of tortillas. Evenly pour the remaining enchilada sauce over the top and spread evenly. Top with the remaining 1 cup cheese.
- Bake at 350 degrees for 20 minutes or until cheese begins to bubble. Top with diced green onion.
- Serve immediately or pack in individual containers to eat throughout the week.
- Pinto refried beans can be substituted for black refried beans.