Enjoy easy, flavorful enchilada casserole without guilt

Dear Jeanne: This casserole is easy to make and delicious. I am hoping you can lighten it; it must be very fattening. Thank you for any improvements you can make. — Bea, Lakeland, Fla.

Dear Bea: This is really easy and delicious. It did have a lot of fat, but you won't believe how much I cut without sacrificing any flavor — I reduced the fat by almost 80 percent! I changed the refried beans to whole pinto beans (from a can or home-cooked), because I felt it added more texture and reduced some fat and sodium. You can now enjoy an easy, flavorful meal without any guilt!

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ENCHILADA CASSEROLE

1 pound ground beef

1 large onion, chopped

2 tablespoons chili powder

1 teaspoon garlic powder

1 teaspoon cumin

1 can diced tomatoes and green chilies

1 can tomato sauce

1 can refried beans

1 can corn

12 corn tortillas

2 cups grated cheddar cheese

1 cup sour cream

Saute the beef and onion in a large skillet until browned. Add spices, then add the tomatoes and tomato sauce. Add the refried beans and the corn. Put half the tortillas on the bottom of a buttered 9-by-13-inch pan. Put half of the meat mixture on top, cover with half of the cheese, another layer of tortillas, then the rest of the meat mixture and the rest of the cheese on top. Bake for 35 minutes. Top with sour cream. Makes 8 servings.

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LOW-FAT ENCHILADA CASSEROLE

1 pound ground white-meat turkey

1 large onion, chopped

2 tablespoons chili powder

1 teaspoon garlic

1 teaspoon cumin

1 can (10 ounces) diced tomatoes and green chilies

1 can (15 ounces) no-salt-added tomato sauce

1 can (16 ounces) pinto beans

2 cups frozen corn kernels