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Cheesy Enchilada Casserole


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Rate this recipe 4.5/5 (162 Votes)
Cheesy Enchilada Casserole 1 Picture


  • 1 pound lean ground beef (90% 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 tortillas (8 inches)
  • 1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
  • 3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
  • 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
  • 1 cup shredded lettuce
  • 1 medium tomato, chopped
  • 1/4 cup minced fresh cilantro


Adapted from


Step 1

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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