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Layered Enchilada Casserole
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
1 Lb. | ground beef |
ground turkey, alternative | |
1 Large | yellow onion, chopped |
2 Cups | salsa or 1 large bottle of Pace Picante sauce |
1 Cup | shredded lettuce |
15 oz. can | black beans, rinsed and drained |
1/4 Cup | reduced fat Italian salad dressing |
6-(8") flour tortillas | |
1 Cup | shredded Mexican blend cheese, can add more cheese if want more cheesy |
1 Medium | tomato, diced |
Makes 8 servings
Heat oven to 400 degrees. Coat a square baking dish with nonstick spray. In large skillet, cook meat and sauté onion until meat is no longer pink. Drain, then stir in the salsa, beans, and salad dressing. Place tortilla in bottom of dish. Spread a little of meat mixture over entire tortilla. Then top with shredded cheese. Place tortilla on top, then add cheese again. Keep repeating until meat mixture runs out. Cover and bake for 25 minutes. Uncover and bake another 5-10 minutes. Top with lettuce and tomato before serving.
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