This veggie-packed beef enchilada casserole is mild, so put out hot sauce and chopped jalapeños if you’re feeding heat-seekers. The quick and easy dinner recipe makes extra cheese sauce—save it to make One-Pot Mac & Cheese with Cauliflower & Brussels Sprouts later in the week (see Associated Recipes) or serve it with steamed vegetables, such as broccoli, for an easy side dish.
4 tablespoons butter ( ½ stick)
¼ cup all-purpose flour
3 cups reduced-fat milk
2½ cups shredded sharp Cheddar cheese
⅓ cup grated Parmesan cheese
½ teaspoon salt
2 teaspoons avocado oil or canola oil
8 ounces 90%-lean ground beef
1 large onion, diced
1 medium red bell pepper, diced
1 cup frozen corn kernels
8 corn tortillas, cut into quarters
1 large tomato, seeded and chopped
¾ cup red-wine vinegar
5 tablespoons water
1½ tablespoons sugar
1 tablespoon Dijon mustard
1 large clove garlic
2 teaspoons dried basil
2 teaspoons dried oregano
½ teaspoon salt
½ teaspoon ground pepper
1¾ cups extra-virgin olive oil
1 (14 ounce) package coleslaw mix
½ cup chopped fresh cilantro, divided
To prepare cheese sauce: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly until thickened and just starting to turn light brown, 2 to 3 minutes. Slowly add milk, whisking constantly. Cook, stirring often, until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. (Do not boil.) Remove from heat and, a handful at a time, whisk in Cheddar and Parmesan until smooth. Stir in ½ teaspoon salt. (Reserve 2½ cups for another use.)
Preheat oven to 400°F. Coat a 9-inch (or similar size) baking dish with cooking spray.
To prepare enchiladas: Heat avocado (or canola) oil in a large skillet over medium-high heat. Add beef, onion and bell pepper and cook, crumbling the beef with a wooden spoon, until it is no longer pink and the vegetables are tender, 5 to 8 minutes. Stir in corn, cumin, chili powder and garlic powder; cook, stirring occasionally, until the corn is heated through and the spices are fragrant, about 1 minute. Remove from heat.
Stir green chiles into 1½ cups of the warm cheese sauce. Arrange one-third of the tortilla wedges in the prepared baking dish, overlapping as necessary to fit. Top with half the beef mixture and ½ cup of the cheese sauce. Repeat with half the remaining tortillas, the remaining beef mixture and ½ cup of the cheese sauce. Top with the remaining tortillas, the remaining ½ cup cheese sauce and tomato. Bake until bubbling, about 15 minutes.
Meanwhile, prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Measure out ⅔ cup and transfer the remaining dressing to a large mason jar; refrigerate for up to 1 week.)
To prepare slaw & serve: Toss coleslaw mix with ¼ cup cilantro and ⅔ cup dressing in a medium bowl. Top the casserole with the remaining ¼ cup cilantro and cut into 4 servings. Serve with the slaw.
To make ahead: Prepare cheese sauce (Step 1). Transfer to a 4-cup heatproof container and let cool to room temperature, about 30 minutes. Refrigerate for up to 5 days. Prepare dressing (Step 5); refrigerate for up to 1 week.
Serving size: 1¼ cups casserole & 1½ cups slaw
Per serving: 727 calories; 46 g fat(14 g sat); 10 g fiber; 54 g carbohydrates; 26 g protein; 68 mcg folate; 77 mg cholesterol; 14 g sugars; 0 g added sugars; 5,996 IU vitamin A; 95 mg vitamin C; 391 mg calcium; 4 mg iron; 633 mg sodium; 759 mg potassium
Nutrition Bonus: Vitamin C (158% daily value), Vitamin A (120% dv), Calcium (39% dv), Iron (22% dv)
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