Skinny Enchilada Casserole

01Method

1. 1

   Set the oven to 350°F (175°C) and coat a 9x13-inch baking dish with cooking spray or a light layer of grease.

2. 2

   Place a large skillet over medium-high heat and brown the ground beef with the onion and garlic, breaking it up as it cooks, about 5 to 7 minutes. Drain off any excess fat and set the mixture aside.

3. 3

   Combine the cream of mushroom soup, cream of chicken soup, and diced tomatoes with chiles in a blender until smooth, then stir the mixture into the cooked beef.

4. 4

   Arrange half the torn tortilla pieces across the bottom of the prepared dish, followed by half the beef mixture and half the cheese. Repeat the layers in the same order, finishing with the remaining cheese on top.

5. 5

   Bake uncovered until the top is golden and the casserole is bubbling throughout, approximately 30 minutes.