Thursday, September 22, 2011

Cheesy Enchilada Casserole

I have to say, this dish is definitely delicious and my kids ate it so a winner in my book. I am planning on making this dish the week I have my baby. So simple to put together and keep in the fridge or freezer until ready to heat and eat.

Cheesy Enchilada Casserole

1 pound lean ground beef

1/4 large onion, minced

2 1/2 cups salsa (I used Pace, Mild)

1 can (15 ounces) black beans, rinsed and drained

1/4 cup reduced-fat Italian salad dressing

2 tablespoons reduced-sodium taco seasoning

1/4 teaspoon ground cumin

4 flour tortillas (8 inches)

1/2 cup reduced-fat sour cream 

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

1 cup shredded lettuce

1 medium tomato, chopped 

1/4 cup minced fresh cilantro


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.

I got this recipe from here. I made a few little adjustments.

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