Beef Enchilada Casserole

I love to find meals that are so yummy, I don't have to think about being gluten-free. This is one of the best and it's been husband and kid approved!

Beef Enchilada Casserole

2 lbs ground beef

1 can green chiles (small one)
2 cans (10 oz) red enchilada sauce (I used mild but I'm wimpy)
12 corn tortillas, cut in halves
5 cups sharp cheddar or mexican mix cheese

• Preheat oven to 350 degrees.
• Brown hamburger (I threw some onion in too) and when it's done add green chiles and one can of enchilada sauce to it.
• Spray 9x13 in pan with Pam and pour other 1/2 can enchilada sauce on the bottom of the pan and spread it out to cover.
• Place 8 halves of corn tortilla to cover the bottom of the pan.
• Layer 1/2 of hamburger mixture on top of the corn torillas.
• Put 2 1/2 cups of the cheese on top of that.
• Layer 8 corn tortilla halves again, and repeat with the rest of the hamburger and cheese.
• Layer with the last 8 corn tortilla halves and pour other 1/2 can of enchilada sauce over the top.
• Cover with tin foil.
• Bake 25 minutes.
• Uncover and bake 5 more minutes.
• Finish by broiling it for 2 minutes.
• Let sit a few minutes before cutting.
• Cut it down the middle lengthwise and then in 5s across to give 10 pieces that are enchilada shaped.

Here is the nutrition breakdown:

• Serving = 1/10th of a 9x13 pan
• Calories: 430
• Fat: 23
• Carbs: 7.8
• Fiber: 1.2
• Protein: 35.2

I serve it with sour cream, refried beans, chips, salsa and spanish rice.