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Cheesy Enchilada Casserole Recipe

   
 

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     Cheesy Enchilada Casserole

Cheesy Enchilada Casserole

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   6

Ingredients
1 pound lean ground beef
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)
 
1/2 cup reduced-fat sour cream
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Instructions
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 degrees for 25 minutes, or until hot & bubbly. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.


Originally Submitted
3/6/2012





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