Cheesy Enchilada Casserole

CHEESY ENCHILADA CASSEROLE

Ingredients

1 pound lean ground beef ( 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 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 shredded Mexican cheese blend or your favorite cheese

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, 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