I searched through some recipes and combined them to come up with this
Enchilada Casserole.

Casserole

Enchilada sauce
2 pounds ground beef
1 medium yellow onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1/2 cup salsa
2 t. dried chopped parsley
1/4 t. dried cumin
1/2 t. dried oregano
1/2 t. dried basil
2 t. chili powder
Few shakes of salt and black pepper
1 (16 ounce) can refried beans
1 (12 ounce) package corn tortillas
3 cups shredded Mexican blend cheese
Green pepper, yellow onion cut in strips, black olives, for garnish
Sour cream if desired


1 Preheat oven to 375 degrees F (190 degrees C).
2 Make Enchilada sauce.
3 In a large skillet, brown the ground beef with peppers, onions and
seasonings. Drain fat if needed. Mix refried beans, salsa and 1/2 cup of
the prepared enchilada sauce with the meat.
4 Dip enough corn tortillas (broken in small pieces) to cover the bottom of
a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas
in the dish. Spoon in half of the meat mixture, covering the tortillas.
Spread half of the cheese over the meat. Cover with another layer tortillas
dipped in enchilada sauce. Spoon in remaining meat mixture and top with a
final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce
over the layers and top with remaining cheese.
5. Decorate the top with the strips of pepper, onion and black olives.
6. Cover and bake in preheated oven for 20 minutes. Remove from oven and
let sit for 5 minutes before serving.
7. Top with sour cream if desired


Enchilada Sauce

1 tablespoon olive oil
2 cloves garlic, minced
1/2 medium yellow onion, minced
1 T. cocoa powder
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/2 cup salsa
1 (6 ounce) can tomato paste
2 cups water


1 Heat the oil in a large saucepan over medium heat. Add the garlic and
sauté for 1 to 2 minutes. Add the onion, cocoa, oregano, chili powder,
basil, ground black pepper, salt, cumin, parsley, salsa and tomato paste.
2 Mix together and then stir in the water. Bring to a boil, reduce heat to
low and simmer for 15 to 20 minutes.



This makes a generous 8 servings and has about 40g of carb and 8g of fiber
per serving. This works for me, but might be too many carbs for you. I
think you could easily substitute a layer of sautéed zucchini and onions for
one or both layers of tortillas, or use low carb tortillas in place of the
corn tortillas. That would reduce the carb count. You could also use diced
chicken if you didn't want to use beef.

This stuff smells wonderful as it bakes and tastes just yummy! Angela is
already begging me to make it again.




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Type 2
http://users.bestweb.net/~jbove/

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