Cheesy Enchilada Casserole Recipe

November 17, 2011

Confession: I do not enjoy cooking. And I enjoy baking even less. I could eat cereal for almost every meal and be perfectly happy. Food is not very high on my priority list. It comes after my hot glue gun and my paint brush.

My poor family.

But I’ve been trying to do better lately and came across this FABULOUS recipe that I made this week. And it was a hit with the hubster and the kids.

So, I thought I’d share it with you.

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 

  • 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

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.

Enjoy!


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