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ENCHILADAS - GROUND BEEF - CHEESY ENCHILADA CASSEROLE :]>
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
1 pound | lean ground beef |
1 large | onion, chopped |
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,, (I used tequila lime marinade) |
2 tablespoons | reduced-sodium taco seasoning |
1/4 teaspoon | ground cumin |
6 | flour tortillas,, (8 inches) cut in half |
1 small can | drained corn |
about 1 1/4 cups | frozen corn, alternative |
3/4 cup | reduced-fat sour cream,, (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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