Cheesy Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
CHEESY ENCHILADA CASSEROLEIngredients1 pound lean ground beef ( lean)1 large onion, chopped or season with Onion powder or minced onion2 1/2 cups salsa1 can (15 ounces) black beans or red kidney beans, rinsed and drained1/4 cup reduced-fat Italian salad dressing2 tablespoons reduced-sodium taco seasoning1/4 teaspoon ground cumin6 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 cup2 cups shredded Mexican cheese blend or your favorite cheese1 cup shredded lettuce1 medium tomato, chopped1/4 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, 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. Yield: 8 servings.
Serving Size: Makes 12 1x2 inch pieces
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the 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. Yield: 8 servings.
Serving Size: Makes 12 1x2 inch pieces
Nutritional Info Amount Per Serving
- Calories: 239.4
- Total Fat: 12.4 g
- Cholesterol: 38.3 mg
- Sodium: 506.0 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 2.4 g
- Protein: 14.4 g
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