Friday, December 28, 2012

Cheesy Enchilada Casserole

Photo & Recipe from Six Sisters

I made this the other night, and it was really tasty- Gary loved it!  Ella liked it to, but of course, she wouldn't touch it until you picked out each and every tiny piece of shredded lettuce.

1 pound lean ground beef (90% lean)
1 large onion, chopped
2 1/2 cups salsa (I think I used 2 cups)
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning (I used about 3 or 4 tbsp.)
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 1/4 cups of frozen corn (I forgot to add the corn, and it was still delicious!)
3/4 cup reduced-fat sour cream
2 cups (8 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, corn (optional), 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.

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