Cheesy Enchilada Casserole

Photo by Kerry J.
Adapted from sixsistersstuff.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from sixsistersstuff.com

Ingredients

  • 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

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, 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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