Enchilada Casser-Ole!

Enchilada Casser-Ole!
Enchilada Casser-Ole!

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    pound lean ground beef (90% lean)

  • 1

    large onion, chopped

  • 2

    cups salsa

  • 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

  • 6

    flour tortillas (8 inches)

  • 3/4

    cup BREAKSTONE'S® Reduced-Fat Sour Cream

  • 1

    cup (4 ounces) shredded reduced-fat Mexican cheese blend

  • 1

    cup shredded lettuce

  • 1

    medium tomato, chopped

  • 1/4

    cup minced fresh cilantro

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, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers. Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

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