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Stacked Enchiladas Beef Entrees

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Recipes 1 2 3 4 5 6
Servings 6 12 18 24 30 36
Ingredients
Cooked ground beef 2-1/2 C. 5 C. 7-1/2 C. 10 C. 12-1/2 C. 15 C.
Canned black beans, drained and rinsed 15 oz. 30 oz. 45 oz. 60 oz. 75 oz. 90 oz.
Salsa 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Reduced fat cheddar cheese (2% works well) 1-1/2 C. 3 C. 4-1/2 C. 6 C. 7-1/2 C. 9 C.
8-inch flour tortillas 6 12 18 24 30 36
Enchilada Sauce 20 oz. 40 oz. 60 oz. 80 oz. 100 oz. 120 oz.

Assembly Directions:
This meal is assembled as a kit. For each meal, place ground beef, black beans, and salsa in a quart freezer bag. Place cheddar cheese in a sandwich bag. Place the flour tortillas in a gallon freezer bag. Add the bags with the meat mixture and the cheese to the gallon freezer bag. The Enchilada Sauce can be stored in a freezer container or in a separate quart freezer bag if you are making it from scratch.

Freezing Directions:
Remove excess air from bags. Seal, label and freeze.

Serving Directions:
Completely thaw kit in the refrigerator. Spray slow cooker with cooking spray. Place 1/2 cup of enchilada sauce in the bottom of the slow cooker. Next, build 5 layers for the enchiladas. Build each layer in this order:

Tortilla
1/2 cup meat mixture
1/4 cup cheese
1/3 cup enchilada sauce

Place the remaining tortilla on top. Pour the remaining enchilada sauce over top. Sprinkle with remaining cheese. Place lid on slow cooker and cook on low for 5 hours or on high for 2 to 3 hours. When done, cut into wedges and serve.

Comments:
In my experience cooking this dish, it cooks better on low than on high.
We usually serve this with a salad.
You can substitute cooked, chopped chicken for the ground beef. Use 2-1/2 cups per recipe.

Nutritional Info:  beef
Per Serving: 457 Calories; 19g Fat (36.6% calories from fat); 31g Protein; 41g Carbohydrate; 6g Dietary Fiber; 59mg Cholesterol; 915mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 3-1/2 Lean Meat; 1 Vegetable; 2 Fat. 

Nutritional Info: cooked, chopped chicken
Per Serving: 392 Calories; 10g Fat (23.8% calories from fat); 33g Protein; 41g Carbohydrate; 6g Dietary Fiber; 55mg Cholesterol; 914mg Sodium.
Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fat.




From the Monthly Newsletter (Sunday, March 01, 2009)
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