How To Make Enchilada Casserole

Ingredients: 1 pound lean ground beef (90% lean), 1 large onion, chopped, 2 cups salsa, 1 can (15 ounces) black 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), 3/4 cup reduced-fat sour cream, 1 cup shredded reduced-fat Mexican cheese blend, 1 cup shredded

lettuce, 1 medium tomato, chopped, 1/4 cup minced fresh cilantro. Beef and onion should be cooked in a big pan over medium heat until the meat is no longer pink, crumbling it; then,

drain. Add the cumin, taco seasoning, dressing, salsa, and beans and stir. In an 11x7-inch baking dish sprayed with cooking spray, place three tortillas. Arrange the sour cream, cheese, and half of

the meat mixture in layers. Layers should be repeated. Bake, covered, for twenty-five minutes at 400°. Remove the lid and

continue baking for a further five to ten minutes, or until well cooked. After five minutes, add lettuce, tomato, and cilantro on top.

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