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Wednesday, November 2, 2011

Cheesy Enchilada Casserole


1Lbs Lean Ground Beef
1 Large Onion, chopped, or seasoned with Onion powder, or minced onion
2 1/2 Cups Salsa
1 Can (15 oz) black beans, or Kidney beans, rinsed and drained
1/4 cup Italian Salad Dressing
1 Package Taco Seasoning
1/4 teaspoon  Cumin
6 Flour tortillas
1 small can of corn, drained
3/4 Cup sour cream
2 Cups Mexican blend cheese
1 Cup shredded lettuce
1 Medium Tomato diced
1/4 cup minced cilatro


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.

Bon Appetit!

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