Monday, August 6, 2012

Cheesy Enchilada Casserole

I love a good ooey gooey cheesy casserole and this one is no exception! My husband who is more of a taco guy asked for seconds and is bringing the leftovers to work tomorrow for lunch. I think this is going to be one of our new favorites!

Cheesy Enchilada Casserole
Adapted Slightly From-Just get off your butt and bake

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 Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour or corn tortillas (8 inches)
3/4 cup sour cream (I used 1/2 cup)
2 cups shredded Mexican cheese blend or your favorite cheese
1 cup shredded lettuce
1 medium tomato, chopped
Chopped Green Onion (For Garnish)

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 and tomato. Sprinkle with green onions.
Yield: 8 servings

1 comment:

  1. Yum. I love a good Mexican type casserole. Your's looks delicious! I've pinned this. :)



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