Monday, January 7, 2013

Cheesy Enchilada Casserole

  • 1 pound lean ground beef 

  • 1 large onion, chopped

  • 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

  • 1 envelope taco seasoning

  • 1/4 teaspoon ground cumin

  • 1 small can of drained corn

  • 3/4 cup sour cream

  • 1/4 cup minced fresh cilantro

  • 2 cups shredded Mexican cheese

  • 6 flour or corn tortillas    



    • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
    • Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning, cumin and cilantro.
    • Spoon a generous layer of meat mixture on bottom of 2 quart baking dish then sprinkle with grated cheese.
    • Place flour or corn tortillas on top of meat mixture. Layer with the meat mixture and cheese. Repeat as many layers as you like.
    • The last and final layer should be a healthy dose of grated cheese.
    • Cover with foil that has been sprayed with Pam or other cooking spray 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.  

No comments:

Post a Comment