Beef Enchilada Casserole
7 SmartPoints Per Serving
2 cups canned red chili sauce
2 tablespoons all-purpose flour
4 cups low-sodium tomato puree
1 1/2 teaspoons mild or hot chili powder
15 ounces lean ground beef (10% or less fat)
1/4 cup dehydrated onion flakes
Twelve 6" corn tortillas, quartered
4 1/2 ounces sharp cheddar cheese, shredded
40 small or 24 large black olives, pitted and chopped
chopped green onions for garnish if desired
Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International, Inc. SmartPoints, Points and PointsPlus are trademarks of Weight Watchers International, Inc. Authentic
information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not
reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its
author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All
information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any
specific health issues and consult your physician before starting a new fitness regimen.
To prepare sauce, in medium saucepan, stir 1/4 cup of the chili sauce and the flour until
flour is dissolved. Gradually stir in remaining chili sauce, tomato puree and chili powder.
Bring mixture to a boil over medium-high heat, stirring occasionally; cook, stirring
constantly, 2 minutes, until slightly thickened.
Remove from heat; let cool. Meanwhile, place large nonstick skillet over medium-high heat; add beef.
Cook, stirring to break up meat, 4-5 minutes, until beef is no longer pink; stir in onion flakes. Remove from
heat; set aside. Preheat oven to 375ºF. Spray 13 x 9" casserole with nonstick cooking spray.
Spread 1/2 cup of the cooled sauce over bottom of prepared casserole. Dip 12 tortilla quarters into
remaining sauce; arrange evenly in casserole. Sprinkle evenly with one third of the beef mixture, one
fourth of the cheese and one fourth of the olives. Top evenly with 1/2 cup of the sauce. Repeat layers 2
more times. Dip remaining 12 tortilla quarters into remaining sauce; arrange over sauce in casserole. Top
evenly with remaining cheese, olives and sauce. Bake, covered, 35 minutes. Uncover; bake 25-30 minutes
Let stand 5 minutes.
Makes 12 equal servings
PER SERVING: 261 Calories, 3.1 g Sat Fat, 33 mg Cholesterol, 843 mg Sodium, 34 g Total Carbs,
4 g Fiber, 14 g Protein