Easy Enchilada Casserole

1. Brown ground chuck and onion.

2. Tear tortillas into bite size pieces.

3. In a large bowl, mix all the ingredients together.

4. Spray a 13 x 9 inch pan with cooking spray.

5. Pour the mixture into the pan.

6. Bake at 350 degrees for about 30 minutes.

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Nutrient	Quantity
Total fats	43.5054 g
Protein	125.2103 g
Carbohydrates	244.7674 g
Energy	1837.2563 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.263 g
Water	1030.164 g
Aspartic acid	10.5476 g
Calcium, Ca	146.3167 mg
Lutein + zeaxanthin	3668.1539 g
Fiber, total dietary	24.3914 g
Fatty acids, total saturated 22:0	0.0057 g
Carotene, beta	1266.9693 g
Niacin	29.8907 mg
Hydroxyproline	0.4851 g
Vitamin A, RAE	138.323 g
Fatty acids, total trans-polyenoic	0.0057 g
Arginine	7.726 g
Riboflavin	1.5514 mg
Fatty acids, total polyunsaturated 15:0	0.0057 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0912 g
Fatty acids, total saturated 20:1	0.0357 g
Glutamic acid	20.2831 g
Sodium, Na	3189.4758 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0555 g
Total lipid (fat)	43.5054 g
Manganese, Mn	1.5408 mg
Fructose	3.7113 g
Proline	6.003 g
Fatty acids, total saturated 16:0	8.3207 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.7938 g
Sucrose	2.3059 g
Choline, total	333.3911 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0952 g
Fatty acids, total polyunsaturated 18:1 t	1.3419 g
Sugars, total	35.4215 g
Serine	4.8983 g
Fatty acids, total saturated 10:0	0.0085 g
Fatty acids, total saturated 18:0	4.1356 g
Fatty acids, total saturated 20:4 undifferentiated	0.1904 g
Vitamin B-6	3.7782 mg
Selenium, Se	156.7646 g
Ash	19.6625 g
Vitamin D	18.1334 IU
Fatty acids, total saturated 18:1 undifferentiated	16.1011 g
Pantothenic acid	4.7999 mg
Phenylalanine	4.9153 g
Copper, Cu	1.2657 mg
Betaine	78.9902 mg
Thiamin	1.4847 mg
Retinol	9.0667 g
Methionine	3.285 g
Iron, Fe	20.5448 mg
Carbohydrate, by difference	244.7674 g
Phosphorus, P	1501.4041 mg
Folate, total	95.9364 g
Tocopherol, gamma	1.132 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Lycopene	2813.02 g
Alanine	7.3129 g
Cholesterol	306.547 mg
Valine	5.6393 g
Fatty acids, total saturated 18:2 undifferentiated	7.1278 g
Glycine	5.2541 g
Carotene, alpha	366.2116 g
Glucose (dextrose)	3.8367 g
Fatty acids, total saturated 14:0	0.7893 g
Zinc, Zn	41.2565 mg
Isoleucine	5.0474 g
Tocopherol, delta	0.3396 mg
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.9656 g
Fatty acids, total polyunsaturated	7.5883 g
Fatty acids, total saturated 14:1	0.1768 g
Fatty acids, total polyunsaturated 17:1	0.2811 g
Leucine	10.8308 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0057 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	3344.9624 IU
Folate, DFE	95.9364 g
Tryptophan	1.2792 g
Vitamin C, total ascorbic acid	35.8031 mg
Phytosterols	16.5 mg
Fatty acids, total polyunsaturated 16:1 c	0.0028 g
Fatty acids, total polyunsaturated 18:1 c	11.6431 g
Fatty acids, total saturated 20:0	0.0057 g
Tocotrienol, beta	0.3962 mg
Starch	5.9996 g
Tyrosine	4.3641 g
Vitamin B-12	14.0987 g
Vitamin K (phylloquinone)	15.9106 g
Fatty acids, total saturated	14.4656 g
Histidine	3.8894 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0057 g
Fatty acids, total monounsaturated	17.6455 g
Threonine	5.2425 g
Folate, food	95.9364 g
Fatty acids, total polyunsaturated 17:0	0.3445 g
Vitamin D (D2 + D3)	0.4533 g
Fatty acids, total polyunsaturated 24:0	0.042 g
Cryptoxanthin, beta	175.46 g
Vitamin D3 (cholecalciferol)	0.4533 g
Vitamin E (alpha-tocopherol)	4.0385 mg
Fatty acids, total trans	1.3504 g
Fatty acids, total trans-monoenoic	1.3419 g
Magnesium, Mg	443.7856 mg
Lysine	9.3203 g
Potassium, K	2833.5067 mg
Cystine	1.4475 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	44	10.274	0.11
Cheddar cheese	2 cups	0	0	0
Corn	1 can	908.3958	184.815	11.7967
tomato soup	1 can	165.2924	34.491	1.506
chuck	1 lb	634.6681	1.4053	27.5174
enchilada sauce	1 can	84.9	13.7821	2.5753
burrito flour tortilla	8	0	0	0