Chile Verde Beef Casserole

Egg-free
Nut-free
High-Fiber
Low-Cholesterol
Low-Sugar
Dish type
Dinner
Serves
8
Ready in
1 hour*

Ingredients

  • 4 to 6 poblano peppers, seeded and sliced in half lengthwise?
  • 1 lb. ground beef
  • 1 cup chopped onion, divided
  • 1/4 cup flour
  • 1 (26-oz.) can cream of mushroom soup
  • 1/2 tsp. garlic salt
  • 12 corn tortillas
  • 2 cups shredded sharp Cheddar (8 oz.)

Directions

Prep Time
20 minutes
Cook Time
40 minutes*
Ready in
1 hour*
  1. Preheat oven to 425°F. Place peppers, cut sides down, on a foil-lined baking sheet. Bake 20 to 25 minutes or until skins are blistered and dark. Remove from oven; immediately wrap in foil. Let stand 30 minutes. Peel peppers, discarding skins. Chop and set aside.
  2. Reduce oven temperature to 350°F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. Set aside.
  3. In a large skillet cook ground beef and 1/2 cup onion over medium-high heat until beef is browned. Drain fat. Stir in peppers and flour. Stir in soup, garlic salt and 2 cups water. Bring to boiling; reduce heat. Simmer until thickened. Season with salt and pepper to taste.
  4. Place half of the tortillas in bottom of prepared baking dish. Top with half of the meat mixture, half of the remaining onion and half of the cheese. Repeat layers, ending with the cheese. Bake about 20 minutes or until bubbly. Let stand 10 minutes before serving.

Nutritional Information

Serving Size
1
Per Serving
Calories 408, Calories Fat 184, Total Fat 20g, Saturated Fat 9g, Cholesterol 66mg, Sodium 941mg, Carbohydrate 32g, Protein 22g
Serving Size1
Calories408
Calories Fat184
Calories (fat) extra45
Total Fat20g
Total Fat (extra)31
Saturated Fat9g
Saturated Fat (extra)47
Trans Fat0g
Cholesterol66mg
Cholesterol (extra)22
Sodium941mg
Sodium (extra)39
Potassium533mg
Carbohydrate32g
Carbohydrate (extra)11
Fiber6g
Fiber (extra)24
Sugars1g
Protein22g
Omega30g
Vitamin A2042IU
Vitamin A (extra)41
Vitamin C1mg
Vitamin C (extra)3
Iron2mg
Iron (extra)16