(Culinary.net) If your family is looking for a simple way to serve up a south-of-the-border classic, this Enchilada Casserole can be your ticket to a warm, filling meal.
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Watch video to see how to make this recipe!
- Nonstick cooking spray
- 1 medium yellow onion, chopped
- 12 ounces ground beef
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon ground cumin
- 15 ounces pinto beans, drained
- 20 ounces diced tomatoes and green chilies, undrained
- 1 1/2 cups sour cream
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 12 corn tortillas, 6 inches
- 20 ounces enchilada sauce
- 8 ounces shredded cheddar cheese
- 1/2 cup green onions, chopped
- Heat oven to 350° F. Spray baking dish with nonstick cooking spray.
- In large skillet, cook onion and ground beef until cooked through. Drain, if necessary.
- Stir in chili powder and cumin. Stir in pinto beans and diced tomatoes; set aside.
- In small bowl, combine sour cream, flour and garlic powder.
- Place six tortillas in bottom of baking dish, overlapping as needed. Top tortillas with beef mixture and sour cream mixture. Top with 10 ounces enchilada sauce. Repeat layers.
- Bake 35-40 minutes.
- Sprinkle shredded cheese and green onion over casserole. Bake 5 minutes, or until cheese melts.
(Family Features) If you’re having trouble getting started, or even sticking to, a healthy eating regimen, you may be surprised that one highly effective practice doesn’t require counting calories or hours of exercise. You simply need to plan out your meals.
When hunger strikes, it’s tempting to grab the fastest, easiest-to-make food available, but that’s rarely the best choice for your health. Planning your meals encourages you to invest in better-for-you options ahead of time and reduces food waste, while saving significant time and money in the long-term. If you don’t know where to start, follow these easy tips to help make meal planning a breeze:
- Build meals around themes like taco night or seafood night. This can help narrow down your options but still allow you to experiment with new recipes or variations on favorites that can be added to your regular rotation.
- Be sure to include breakfast, lunch and snacks. Whether these are meals on the go or foods you’ll eat at home, planning ahead can help ensure you have tasty, healthy options at your fingertips all day long.
- Make it a family affair. Invite meal feedback from everyone and keep kids involved in the prep process to create more family time together.
- Take inventory of your pantry and leftovers before heading to the store – yesterday’s grapefruit breakfast could be today’s citrus salad.
- Shop wisely. Maximize time and money savings by shopping at a store such as ALDI, where you can find all your weekly must-haves, like fresh produce and organics, dairy, USDA Choice beef and bakery items. ALDI also offers a variety of healthy eating resources, including weekly meal plans and recipes like these Quinoa Lentil Tacos, at aldi.us/hellohealthy.
Quinoa Lentil Tacos
Recipe courtesy of Chef Michelle, ALDI Test Kitchen
- 32 ounces SimplyNature Vegetable Broth
- 3/4 teaspoon Stonemill Essentials Iodized Salt
- 1/4 teaspoon Stonemill Essentials Ground Black Pepper
- 1 tablespoon Stonemill Essentials Paprika
- 1 teaspoon Stonemill Essentials Ground Cumin
- 1 teaspoon Stonemill Essentials Garlic Powder
- 1 teaspoon Stonemill Essentials Chili Powder
- 1 teaspoon Stonemill Essentials Onion Powder
- 1 cup SimplyNature Organic Tri-Color Quinoa, rinsed
- 1 cup dry lentils, rinsed
- 1 tablespoon Baker’s Corner Corn Starch
- 10 Pueblo Lindo White Corn Tortillas
- 1/2 cup thinly sliced red onion
- 1 avocado, diced
- 1/2 cup crumbled Pueblo Lindo Fresco Cheese
- 2 limes, cut into wedges
- In medium saucepan, bring broth, salt, pepper, paprika, cumin, garlic powder, chili powder, onion powder, quinoa and lentils to boil; reduce heat. Simmer 20 minutes, partially covered.
- Remove lid and add corn starch. Stir 5-8 minutes until lentils are cooked through.
- Heat medium pan over high heat. Heat tortillas 1 minute on each side.
- Divide lentil mixture evenly among tortillas. Top with red onion, avocado and fresco cheese. Serve each with lime wedge.