Cheesy Enchilada Casserole

CHEESY ENCHILADA CASSEROLE

INGREDIENTS

• 1 pound lean ground beef (90% lean)

• 1 large onion, chopped or season with Onion powder or minced onion

• 2 1/2 cups salsa

• 1 can (15 ounces) black beans or red kidney beans, rinsed and drained

• 1/4 cup reduced-fat Italian salad dressing

• 2 tablespoons reduced-sodium taco seasoning

• 1/4 teaspoon ground cumin

• 6 flour tortillas (8 inches)

• 1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)

• 3/4 cup reduced-fat sour cream  *Note: I used 1/2 cup

• 2 cups (4 ounces) shredded reduced-fat Mexican cheese blend

• 1 cup shredded lettuce

• 1 medium tomato, chopped

• 1/4 cup minced fresh cilantro *Note:  I added 1/4 cup of fresh chopped cilantro to the meat mixture instead.

  DIRECTIONS

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • Stir in the salsa, beans, dressing, sour cream, taco seasoning and cumin.
  • Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
  • Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
  • The last & final layer should be a healthy dose of grated cheese.
  • Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly. 
  •  Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Bon Appétit