Cheesy Enchilada Casserole

By cmschnettler

Ingredients

• 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

Details

Servings 8

Preparation

Step 1

In large skillet, stir in the onion, 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.