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This was super fast and easy to make.

I used some meat from a chuck roast I had cooked the day before,

but you could just as easily use ground beef or chicken.

It serves 6 easily and I used fat free sour cream and 2% cheese, so it's actually

pretty low in fat. You definitely wouldn't know it from the flavor.

And guess what??? After the weigh-in this past Friday, our team moved up the ranks to #15. Whoop!

Linked with Sunflower Supper Club: Weekend Potluck,
Rattlebridge Farm: Foodie Friday,
Fresh Eggs Daily: Farm Girl Blog.

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Shredded Beef Enchilada Casserole

1 tbsp olive oil

2 cups shredded beef, cooked (chuck roast)

1 tsp cumin

1 tsp odobo

1/2 tsp chili powder

1 tbsp minced onion, dried

Salt and Pepper

1 10oz can Green Chili Enchilada Sauce, divided use

1 can black beans, rinsed and drained

1 cup frozen corn

5 whole wheat tortillas

1 1/2 cups Pace Picante Sauce

1/2 cup fat free sour cream

6 oz. 2% Sharp Cheddar Cheese, grated

Parsley for garnish

Heat up olive oil over medium heat in a skillet. Add beef and cook for 3 minutes. Add cumin, odobo, chili powder, minced onion and a pinch of salt and pepper; stir to combine. Add 1/4 cup of the enchilada sauce, black beans and corn; stir to combine and heat through. Turn off heat.

Mix together salsa, remaining enchilada sauce and sour cream.

Spray a round casserole dish with oil. Layer with tortilla shell, beef mixture, sauce and cheese. Continue with layers four more times ending with cheese.

Cover and bake at 375* for 25-35 minutes or until hot and bubbly. Garnish with parsley.

Serve with lettuce, tomato, salsa, sour cream and avocado.

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