CHEESY ENCHILADA CASSEROLE

CHEESY ENCHILADA CASSEROLE

http://www.justgetoffyourbuttandbake.com/?p=3352

 

Ingredients

• 1 pound lean ground beef ( 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 or corn tortillas (8 inches)

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

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

• 2 cups (4 ounces) shredded Mexican cheese blend or your favorite cheese

• 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. I also cut the flour tortillas to fit my pan, since they were the very large size. (That’s why they are square) I fried the cut-off edges and sprinkled them with cinnamon & sugar!

Directions

• 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 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.