Friday, July 19, 2013

Cheesy Enchilada Casserole

1 pound lean ground beef
1 small onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian dressing
1 package taco seasoning
6 flour tortillas (8 inches) 
3/4 cup reduced-fat sour cream 
2 cups shredded Mexican cheese blend
1 cup shredded lettuce 

2  medium tomatoes, chopped
1/4 cup minced fresh cilantro

1) In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

2) Stir in the salsa, beans, dressing, sour cream, and taco seasoning. 

3) Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese. Place a flour tortillas 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.

4) Cover with foil 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.

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