Monday, January 23, 2012

Enchilada Casserole

I made this enchilada casserole a few weeks ago, and it was definitely a crowd pleaser. This is perfect for a busy weekday dinner because it can be put together fast. I served it along with fresh guacamole and tortilla chips...and a beer in a frosty mug, just because it seemed to go along with the meal. Kind of felt like I was on a tropical vacation for a minute...until I hear my precious 4 year olds fake burping on the other side of the table...that snapped me back into reality real fast:)

This recipe is adapted from Taste of Home...their picture was really pretty-it stood up in layers (lasagne like) after it was cut. Mine didn't, but it sure did taste good so I didn't care!

Enchilada Casserole

You will need:

-1 pound ground beef

-1/2 onion, chopped

-2 cups salsa (I used Clint's salsa)

-1 (15oz) can black beans, rinse and drained

-1/4 cup light italian dressing, I used zesty

-1 packet low sodium taco seasoning

-1/4 tsp cumin

-6 flour tortillas

-3/4 cup low fat sour cream

-1 cup shredded mexican cheese

-1 cup shredded lettuce

-1 medium tomatoe, chopped

-1/4 cup minced, fresh cilantro

*Cook beef and onion in skillet together over med-high heat until no longer pink. Drain and return to the pan.

*Drain and rinse black beans...I really just wanted to include this picture because this is my Grandma Johnson's colander. It's one of the only things I have of hers after she passed's missing one leg, but I still use it...a lot...because it makes me happy:)
*Stir in salsa, dressing, taco seasoning, black beans, and cumin into the meat/onion mixture

*Spray a square dish with cooking spray. Place 3 tortillas on bottom of the dish. Layer with 1/2 of meat mixture, then sour cream, then cheese. Repeat layers again.

*COVER with foil and bake at 400 for 25 minutes

*UNCOVER, and bake 5-10 more minutes until cheese in melted and bubbly

*Top with shredded lettuce, tomato and cilantro

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