Cheesy Enchilada Casserole

Debbie Gurley


A family Favorite.

★★★★★ 1 vote
15 Min
45 Min


1 lb
lean ground beef (90% lean)
1 large
onion chopped
2 1/2 c
1 can(s)
(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
flour tortillas (8 inches)
1 can(s)
of drained corn (small)
3/4 c
sour cream
1 c
shredded lettuce
1 medium
tomato chopped
1/4 c
minced fresh cilantro


1In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
3Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
4Place 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.
5Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
6Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

About this Recipe

Regional Style: Mexican
Other Tag: Quick & Easy