Cheesy Enchilada Casserole

Cheesy Enchilada Casserole

PRINT

adapted from Just Get Off Your Butt and Bake

Ingredients

• 1 pound lean ground beef or turkey ( lean)
• 1 large onion, chopped or season with Onion powder or minced onion
• 2½ cups salsa
• 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
• ¼ cup reduced-fat Italian salad dressing
• 2 tablespoons reduced-sodium taco seasoning
• ¼ teaspoon ground cumin
• 6 whole wheat flour or corn tortillas (8 inches)
• 1 small can of drained corn, or about 1¼ cups of frozen corn (optional)
• ¾ cup light sour cream *Note: I used ½ cup
• 2 cups shredded low fat Mexican cheese blend or low fat mozzarella
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• ¼ cup minced fresh cilantro

Instructions

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, corn, dressing, sour cream, 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.
5. The last & final layer should be a healthy dose of grated cheese.
6. Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
7. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Notes

*Note: I added ¼ cup of fresh chopped cilantro to the meat mixture instead. I also cut the flour tortillas to fit my pan, since they were the very large size. (That's why they are square)

Recipe by Get Off Your Butt and BAKE at http://www.justgetoffyourbuttandbake.com/cheesy-enchilada-casserole