Cheesy Enchilada Casserole

A quick and easy casserole that is great for a family meal. Who doesn't like Mexican Food? Serve with chips and salsa, a salad and you have dinner.

Cheesy Enchilada Casserole

(Recipe from Six Sister's Stuff Cookbook)

Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
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
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions:

I used lean ground turkey in place of the ground beef. You can use either one.

In a large skillet, cook ground turkey and onion over medium heat until meat is no longer pink; drain.

Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.

Drain the black beans and corn. Rinse before using.

I mixed the remaining ingredients ( except cheese) together before mixing with the ground meat.

Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.

I used a mixture of shredded Mexican Blend and Sharp Cheddar. Use what you like best.

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.

I divided my ingredients into two smaller dishes. One for now and one for later. I will bake it now and freeze it. Then I will reheat in the oven when I need a quick meal.

Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings. We like black olives so I put olives on the one we are going to eat now.

This casserole is much like a Mexican Lasagna. This is a great portable meal for potlucks, picnics and friends.

Enjoy!!

Recipe below to copy and print:

Cheesy Enchilada Casserole

(Recipe from Six Sister's Stuff Cookbook)

Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
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
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

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, corn (optional), 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.

 

 

Happy Trails,

Mtn Mama

 

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