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Cheesy enchilda
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 1 pound | lean ground beef,, (90% 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 | reduced-fat Italian salad dressing |
| 2 tablespoons | reduced-sodium taco seasoning |
| 1/4 teaspoon | ground cumin |
| 6 flour tortillas (8 inches) | |
| 1 small can | drained corn, or about 1 1/4 cups of frozen corn (optional) |
| 3/4 cup reduced-fat sour cream *Note: I used 1/2 cup | |
| 2 cups (4 ounces) | shredded reduced-fat Mexican cheese blend |
| 1 cup | shredded lettuce |
| 1 medium | tomato, chopped |
1/4 cup minced fresh cilantro *Note: I added 1/4 cup of fresh chopped cilantro to the meat mixture instead.
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, 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. Yield: 8 servings.
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