Preheat oven to 350℉ (180℃) and lightly grease a 10-inch deep-dish pie pan or a 9-inch square pan.
Brown ground beef in a pan over medium-high heat and add dried minced onion. Once the beef is browned, drain the excess grease from the beef. Set aside.
⅔ lb ground beef, ½ tablespoon Dried Minced Onion
Add ⅓ cup of the enchilada sauce or salsa. Spread the sauce or salsa around evenly.
1 ½ cups Enchilada Sauce or Salsa
Add a layer of two egg white wraps over the sauce. Add ½ of the ground beef on top of the wraps.
6 Egglife Egg White Wraps
Add ⅓ portion of the diced bell peppers, ½ cup of the black soybeans, and ½ cup of the shredded cheese.
8 oz Black Soybeans or Black Lentil Beans, *optional, ¼ cup Bell Pepper, 1 ¾ cups Mexican cheese blend shredded
Top with ⅓ cup enchilada sauce or salsa. Then add another layer of two egg white wraps.
1 ½ cups Enchilada Sauce or Salsa, 6 Egglife Egg White Wraps
Add the other ½ of the ground beef, ⅓ portion of the diced bell peppers, ½ cup of the black soybeans, and ½ cup of shredded cheese. Add ⅓ cup enchilada sauce or salsa.
⅔ lb ground beef, 8 oz Black Soybeans or Black Lentil Beans, *optional, 1 ¾ cups Mexican cheese blend shredded, ¼ cup Bell Pepper
For the final layer, top with two egg white wraps and pour the remaining enchilada sauce or salsa over the top, and add the remaining ¾ cup shredded cheese, ⅓ portion bell peppers, and the sliced olives.
6 Egglife Egg White Wraps, 1 ½ cups Enchilada Sauce or Salsa, ¼ cup Bell Pepper, 1 ¾ cups Mexican cheese blend shredded, 1 tablespoon sliced black olives *optional
Bake at 350°F (180℃) for 30-35 minutes, until the casserole is heated through and the cheese is melted and bubbling.
Slice into 6 portions and garnish with a dollop of sour cream, avocado slices, and optional fresh cilantro.
In a 4.5 to 6-quart slow cooker or Instant Pot, lightly grease the inner pot.
Follow steps 2 through 8 above in the oven directions.
Cover the slow cooker with the lid or cover the Instant Pot with the slow cooking lid or a regular pot lid.
Slow cook on LOW for 2 ½ hours.
Slice into 6 portions and garnish with optional sour cream, avocado slices, and cilantro.
Notes
*All Nutritional Data are Estimates Only, Based on the Products I Used.*Yield: 6 Slices, Serving: 1 Slice, Net Carbs Per Serving: 8g, Amounts Per Serving~