Enchilada Casserole Ingredients: 1 pound lean ground beef (90% lean) 1 large onion, chopped 2 cups salsa 1 can (15 ounces) pinto beans, rinsed and drained 1/4 cup Italian dressing (I used my homemade Italian dressing recipe) 2 tablespoons taco seasoning (I used my homemade taco seasoning recipe) 1/4 teaspoon ground cumin 6 corn tortillas (the yellow seem to work better in this) 3/4 cup reduced-fat sour cream 1 cup (4 ounces) shredded cheddar 1 cup shredded lettuce 1 medium tomato, chopped 1/4 cup minced fresh cilantro Enchilada Casserole Directions: 1. Cook your diced onion and ground beef until your meat is browned and no longer pink. Drain. 2. Add the salsa, pinto beans, italian dressing, taco seasoning and cumin to your meat/onion mixture. Cook on low for about 5 minutes. 3. Wet some paper towels and wrap your corn tortillas up in the wet paper towel. Microwave a minute or so to soften your tortillas. They should be pretty soft and flexible. 4. Spray your casserole dish with some cooking spray and lay 3 corn tortillas on the bottom. 5. Top with 1/2 of your meat mixture. Layer 1/2 the sour cream on top of the meat mixture. Then layer 1/2 the cheese on top of the sour cream. 6. Place the last 3 corn tortillas on top of your cheese layer and repeat: Meat mixture, sour cream, cheese. 7. Cover your casserole dish with foil and bake in a preheated oven at 350 degrees for 30 minutes. 8. Take the foil off and cook for about 5 more minutes. 9. Remove the casserole from the oven and allow to sit for 5 minutes. Top with shredded lettuce, cilantro and diced tomatoes.
Posted on: Sun, 29 Jun 2014 19:24:59 +0000
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