My current star client, whom I mentioned in my last article, is currently in an isocaloric lean bulk in which he’s eating 40% protein, 30% carbs, and 30% fat, and whipped up this badass recipe as a part of it. And as he, like me, is no photographer, here the above is a pic of another enchilada casserole (Source). I have never eaten an enchilada in my life, though I think I might give it a try after reading this, though without the cheese because cheese is not my bag, baby (holy shit that is an ancient reference, but some times you’ve gotta make an Austin Powers callback).

In for a penny, in for a pound, I always say.

Ingredients

  • 2 lbs 80% ground beef drained/rinsed
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 2 heaping tbsp minced garlic
  • Salt/pepper to taste
  • 8oz sharp cheese
  • 5 burrito/10” tortillas
  • 1 can mild enchilada sauce
  • 1 can traditional retried beans

Directions

  1. Brown ground beef, add seasonings after draining/rinsing
  2. Mix in the refried beans In a greased 9×13, layer tortillas, meat, cheese, enchilada sauce, and if you so desire, hot sauce of choice.
  3. Repeat until out of ingredients
  4. Bake at 350 for 20-25 minutes, until cheese is melted
  5. Feast. Pillage. Conquer.

Nutrition

Per serving(1/6 of a 9×13 pan):

  • 556 Calories
  • 27g Fat
  • 37g Carbs
  • 48g Protein
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