Enchilada Casserole

Lately I have been in the mood for casseroles. Some have been good and others should be never made again. This is one that I loved. It is a lower fat version of an enchilada without losing that great authentic taste. 

Enchilada Casserole: 8-10 servings

(adapted from Southern Living Magazine)

1 lb. ground beef

1 large onion, chopped

1/4 tsp salt

1 tsp garlic

2 cups chunky salsa

1 (15 oz) can black beans

1/4 cup fat-free Italian salad dressing

2 Tbsp taco seasoning

1/4 tsp ground cumin

6 flour tortillas ( I like to use reduced fat)

1 cup fat-free sour cream

1 cup shredded cheese

1 large tomato, chopped

1/4 cup cilantro

1 cup lettuce, chopped

1. Cook beef, onions and salt on medium heat until meat is cooked. Drain. 

2. Stir in the garlic. Cook one minute. Take off the stove. 

3. Stir in the salsa, beans, dressing, taco seasoning and cumin. 

4. In a greased 2-quart baking dish place three tortillas in the bottom. Add half of the meat mixture, sour cream and cheese. Add the last three tortillas and rest of the meat mixture, sour cream and cheese. Cover with foil. 

5. Bake 400 degrees for 25 minutes. Take cover off and back 10 more minutes. Let cool for 5 minutes. Top with chopped tomatoes and cilantro. 

6. Serve by putting chopped lettuce on plate, then top with the enchilada casserole. 

Hints:

1. This would be good with shredded chicken or pulled pork even better with left over chicken or pork. Just cook the meat before hand and shred. Cook the onions until they are transparent then add the meat to the pan to heat back up. Finish by following the rest of the recipe. 

2. This recipe is wonderful with a side of Green Chili Corn Bread (see next post)

3. This is not spicy at all. If you would like to add some kick, use HOT salsa and add a small can of diced jalapeno or chopped green chili peppers.