Cheesy Enchilada Casserole

By amberwherley

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
• Read more at http://www.sixsistersstuff.com/2011/10/cheesy-enchilada-casserole.html#5EwVs3qSBGpGH3B5.99

Details

Adapted from pinterest.com

Preparation

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. Yield: 8 servings.
Read more at http://www.sixsistersstuff.com/2011/10/cheesy-enchilada-casserole.html#5EwVs3qSBGpGH3B5.99