Cheesy Enchilada Casserole

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 can Black beans or red kidney beans
  • 1/4 cup Cilantro, fresh
  • 1 small can Corn
  • 1 cup Lettuce
  • 1 Onion, large
  • 1 Tomato, medium

• Condiments

  • 1/4 cup Italian salad dressing, reduced-fat
  • 2 1/2 cups Salsa

• Baking & Spices

  • 2 tbsp Taco seasoning, reduced sodium

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Bread & Baked Goods

  • 6 Flour tortillas (8 inches

• Dairy

  • 2 cups Mexican cheese blend, reduced-fat

Found on sixsistersstuff.com

Description

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.