Go MAKE THIS TONIGHT or tomorrow, or this week or whenever you can.....but JUST MAKE IT SOON.
I really don't know what else to say other then this is VERY VERY good.
If you don't like all the veggies in this dish, just leave it out or substitute them for something you do like. The first few times I never added black beans, but then I discovered that I LOVE black beans. So, I added them this time around and I am so glad that I did.
Cheesy Enchilada Casserole
1 pound lean ground beef ( lean)
1 large onion, chopped
1 pepper, chopped (colour of choice) **this is my addition and can substitute the corn or beans**
1 jar (16 oz) salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
¼ cup reduced-fat Italian salad dressing
2 cloves of garlic, minced
2 tablespoons reduced-sodium taco seasoning
2 tsp of chili powder
¼ teaspoon ground cumin
flour or corn tortillas (8 inches)
1 small can of drained corn, or about 1¼ cups of frozen corn (optional)
½ cup sour cream
3 cups shredded Mexican cheese blend or your favorite cheese
1 medium tomato, chopped (for garnish)
¼ cup minced fresh cilantro (for garnish)
sour cream (for garnish)
lettuce, chopped (optional for garnish)
In a large skillet, cook beef, peppers, onion and garlic over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning, chili powder and cumin.
Grease a baking dish (I used an 8x11). 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.
Bake uncovered at 400° for 20 to 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.