Absolutely Delicious, Skinny Beef and Bean Enchilada Casserole


Forget all the tortilla rolling, I’ve got a skinny twist that’s easy to assemble and really, really good. This casserole has many of the same ingredients of a classic enchilada and some updated skinny ones too.  For example, instead of adding a large amount of high fat cheese, I’m adding fat-free cottage cheese to the layers and only topping with ½ cup of shredded reduced-fat cheese.  The cottage cheese adds a rich, cheesy flavor.  In addition, I’m using fat-free sour cream and very lean, ground beef.  The skinny for 1 serving, 285 calories, 4 grams of fat and 7 Weight Watchers SmartPoints. Best of all, this Mexican-style dish is loaded with flavor!

Prep Time: 25 minutes (includes browning the beef)
Bake Time: 35 minutes

Ingredients for Enchiladas:

8 ounces (½ of a 1-pound package) extra lean ground beef, I used Trader Joe’s 96/4, see healthy benefits or lean ground turkey

1 cup onions, chopped

1 clove garlic, minced

1 teaspoon chili powder

½ teaspoon ground cumin

1 (15-oz) can black beans, rinsed and drained

1 (4-oz) can Fire Roasted Diced Green Chiles, see shopping tips

1 cup fat free sour cream

½ cup fresh corn kernels (cut from 1 cob) or ½ cup frozen and thawed

¼ cup fat free cottage cheese

¼ teaspoon garlic powder

8 (6-inch) Mission yellow corn tortillas, extra thin, see shopping tips

1 (10-oz) can enchilada sauce, see shopping tips

Ingredients for Topping:

¾ cup tomatoes, chopped

⅓ cup scallions, sliced

½ cup shredded reduced-fat cheddar cheese


1. Preheat oven to 350 degrees.  Coat a 9” square pan with cooking spray.  Glass or metal pan is fine.

2. In a large nonstick pan, cook the beef, onions, garlic, chili powder and cumin over medium-high heat until onions are tender and beef is no longer pink.  Stir often, breaking up the beef.  Stir in black beans, undrained chile peppers and mix well.  Remove from heat and set aside.

3. In a small bowl, stir together sour cream, corn, cottage cheese and garlic powder.

4. Place 4 tortillas, overlapping on the bottom of pan. Top with half the meat mixture, half the sour cream mixture and half the enchilada sauce.  Reserve topping ingredients until baked. Repeat layers.

5. Cover casserole with foil.  Bake for 30-35 minutes, until heated through.  Remove from oven, sprinkle with tomatoes, scallions and cheese evenly over the top of the casserole. Bake uncovered for about 10 minutes, until cheese is melted.

6. Remove from oven and let sit for about 10 minutes to set.  Cut into 6 servings.  Remove servings with a spatula   Note: It holds together even better if baked and refrigerated overnight.  Just before serving, heat in a 350 degree oven or microwave until hot.  Cut into 6 slices.

Makes 6 servings (each serving, 1 slice)

Food Fact

White or yellow corn tortillas are pretty interchangeable in most recipes.  The main difference between the two is simply the color of the corn from which it is made.  In terms of taste, yellow corn tortillas tend to be a little more earthy and rustic, while white tortillas are a little lighter and finely textured.

Healthy Benefit

Trader Joe’s extra lean ground beef is a terrific, healthy choice. It has 130 calories and 4 grams of fat for 4 ounces. If you can’t find beef this lean, be sure to drain the fat in a colander after browning it. This step will cut the fat way down.

One serving of this casserole has an amazing 9 grams of fiber!

Rinsing canned beans before adding to any dish cut the sodium way down.

Shopping Tips

You’ll find the can of diced Fire Roasted Diced Green Chiles in the Mexican foods aisle where salsa is sold. Trader Joe’s also sells it.

Mission (extra thin) yellow corn tortillas are sold in most supermarkets.  They’re only 40 calories each compared to most tortillas at 60 calories.  If you can’t find them just use the regular corn tortillas.

Enchilada sauce can be found in the Mexican foods aisle where salsa is sold. There are many types but I used Las Palmas Salsa Para Enchiladas, medium hot. It’s a red sauce.

Prep Tip

To make ahead, assemble casserole as directed except don’t add the topping ingredients.  Cover casserole and refrigerate for up to 24 hours.  Before serving, preheat oven to 350. Remove plastic wrap, cover with foil and baked for 35-40 minutes, until heated through.  Remove form oven, sprinkle with tomatoes, scallions and cheese. Bake uncovered for about 10 minutes until cheese is melted.

Storage Tip

This casserole will keep for a few days in the refrigerator and freezes great.  To freeze, cut into individual servings and wrap each well, before freezing.

Weight Watchers SmartPoints
Weight Watchers POINTS PLUS
Weight Watchers
(old points) 5

SKINNY FACTS: for 1 serving (1 slice)
285 calories, 4g fat, 2g sat. fat, 24mg chol, 24g protein, 42g carbs, 9g fiber, 295mg sodium, 5g sugar

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59 Responses to “Absolutely Delicious, Skinny Beef and Bean Enchilada Casserole”

  1. Amy Says:

    What is I wanted to make this will all beans and no meat? Do you think 2 cans of beans would be the right amount to replace the meat?

  2. admin Says:

    I think 2 cans should work great. You might want to puree 1 of the cans in the blender with a little of the liquid. After you puree it, mix well with the other drained and rinsed beans. I’d love your feedback after you make it Amy!

  3. Jennifer Sikora Says:

    This sounds like a delicious dinner idea! Can’t wait to make this for the family.

  4. Karen @Baking In A Tornado Says:

    I tend to gravitate towards meals that I can partially make ahead so this would be perfect for me. Add in the fact that it can be frozen for another meal in the future and I know I have to try it.

  5. admin Says:

    I’m so happy to hear it Karen. Enjoy!

  6. admin Says:

    It’s a favorite in my house Jennifer. I hope your family thoroughly enjoys it!

  7. Amy Says:

    I finally got to make this with no meat and all beans. Pureeing one can of beans worked well. Thanks for the suggestion.

  8. admin Says:

    I’m so happy this recipe worked for you. Thanks Amy!

  9. admin Says:

    Thanks so much for including my recipe in your meal plan!

  10. admin Says:

    Thanks so much ladies for including my recipe in your yummy meal plan!

  11. Melissa Says:

    This looks delicious but I am wondering how many servings this is all together so I can judge how big one serving is

  12. admin Says:

    Thanks Melissa. this casserole makes 6 servings (each serving, 1 slice).
    My best,

  13. Fran Says:

    This recipe was good, but drastically under seasoned. I realized as I was making it that it did not call
    for any salt and pepper, but thought perhaps the salt would be in the sauce, so I went against my instincts and followed the recipe to the letter.. I was wrong. It was good, but bland, and lacked a real Mexican taste.

    The next time I made it, I browned the meat with 1/2 envelope of taco seasoning, and added a little of the seasoning to the sour cream/cottage cheese/corn mixture. It made a huge difference — added the bold Mexican flavor I was missing.

  14. Nancy Says:

    I’m sorry to hear this wasn’t flavorful enough for you, Fran. The good thing about cooking is you can add or subtract ingredients to your liking. Your additions sound yummy!
    All the best,

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