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Saturday, July 7, 2012

Cheesy Enchilada Casserole

photo from the six sisters original post.
This is another one that I found on Pinterest.  The pin came from Six Sisters Stuff, and they got the recipe from Get Off Your Butt and Bake.  We made some guacamole to go with it, and it was delicious!  We will be making this one again--with a few alterations.  We had a lot of the meat mixture left over, so next time I'll use my 3 qt baking dish, instead of the 2 qt dish recommended in the recipe.  We're also going to skip the tortilla layers in the casserole, because they just got soggy.  Perhaps next time, we will serve it in the tortillas, burrito style.  Here's what we did:

1 pound lean ground beef (90% lean)
1 large red onion, chopped
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)
3/4 cup reduced-fat sour cream
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped

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, taco seasoning and cumin.
Spoon a generous, even layer of the meat mixture on the bottom of your 3 quart baking dish, sprinkle with grated cheese, top with a flour or corn tortilla.  Repeat until you've filled your dish (or run out of meat).
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 and tomato.  Guacamole is strongly recommended.
Yield: 8 servings. 

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