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Cheesy Enchilada Casserole Recipe

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This recipe for Cheesy Enchilada Casserole is from The Turnbull Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb lean ground beef
1 large onion, chopped
2 ½ cups salsa
1 can black beans or red kidney beans, rinsed and drained
¼ cup reduced-fat Italian salad dressing
2 tbsp reduced-sodium taco seasoning
¼ tsp ground cumin
6 - 8" flour tortillas
1 small can drained corn (optional)
¾ cup reduced-fat sour cream
2 cups reduced-fat Mexican cheese blend, shredded
1 cup lettuce, shredded
1 medium tomato, chopped
¼ cup fresh cilantro, minced
Directions:
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, sour cream, corn (optional), 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 and final layer should be a healthy dose of grated cheese. Cover with foil that has been sprayed with pam and bake at 400º for 25 minutes, or until hot and bubbly. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

 

 

 

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