Ingredients
1½ pound ground beef, at least 80% lean
1 cup low fat shredded cheddar cheese
½ cup chopped onion
2 cups water
1 (10-ounce) can enchilada sauce
¾ cup skim milk
1 teaspoon oregano
2 cups instant potato flakes
1 (11-ounce) can corn with green and red peppers, drained
1 (4.5 ounce) can chopped green chiles
Directions
- Heat oven to 400º. In a skillet, brown ground beef with onion. Drain fat.
- Add enchilada sauce and oregano. Mix well. Place in ungreased 2-quart casserole. Spread corn evenly over mixture.
- In a medium saucepan, bring water and milk to boil. Remove from heat. Stir in potato flakes. Add ½ cup cheese and chiles.
- Spread potatoes over corn. Sprinkle with cheese.
- Bake for about 15 minutes, until cheese is bubbly.
Image
![](/sites/default/files/styles/large/public/2023-08/241_1.jpg?itok=BMY-jP0_)
Prep Time
30 min
Nutrition Facts
- Servings per Recipe: 6 servings
- Calories: 480
- Calories from Fat: 216
- Total Fat: 24
- Cholesterol: 92 mg
- Sodium: 822 mg
- Carbohydrate: 35 g
- Dietary Fiber: 4 g
- Protein: 4 g
- Exchange: 2 starches, 4 lean meat, 2 fat
- Carbohydrate Units: 2