Cheesy Beef Enchilada Casserole
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.
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.
5 fat, 3 1/2 vegetable, 2 lean protein, 2 starch, 1 high-fat protein