cheesy enchilada casserole

★★★★★ 1 Review
DebGurl avatar
By Debbie Gurley
from Herrin, IL

A family Favorite.

★★★★★ 1 Review
serves 8
prep time 15 Min
cook time 45 Min

Ingredients For cheesy enchilada casserole

  • 1 lb
    lean ground beef (90% lean)
  • 1 lg
    onion chopped
  • 2 1/2 c
    salsa
  • 1 can
    (15 ounces) black beans or red kidney beans, rinsed and drained
  • 1/4 c
    reduced-fat italian salad dressing
  • 2 Tbsp
    taco seasoning
  • 1/4 tsp
    ground cumin
  • 6
    flour tortillas (8 inches)
  • 1 can
    of drained corn (small)
  • 3/4 c
    sour cream
  • 1 c
    shredded lettuce
  • 1 md
    tomato chopped
  • 1/4 c
    minced fresh cilantro

How To Make cheesy enchilada casserole

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

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