CHEESY ENCHILADA CASSEROLE

Cheesy Enchilada Casserole image

Provided by Debbie Gurley

Time 1h

Number Of Ingredients 13

1 lb lean ground beef (90% lean)
1 large onion chopped
2 1/2 c salsa
1 can(s) (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 c reduced-fat italian salad dressing
2 Tbsp taco seasoning
1/4 tsp ground cumin
6 flour tortillas (8 inches)
1 can(s) of drained corn (small)
3/4 c sour cream
1 c shredded lettuce
1 medium tomato chopped
1/4 c minced fresh cilantro

Steps:

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, corn (optional), taco seasoning and cumin.
3. Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
4. 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.
5. Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
6. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.