Cheesy Enchilada Casserole

1 lb. 90% Lean Ground Beef

1 Large Onion, chopped or season with Onion Powder

2 1/2 Cups of Salsa  (I use Sweet Onion Salsa)

1 can (15 oz.) Black Beans or Red Kidney Beans, rinsed and drained

1/4 Cup of reduced fat Italian-Salad dressing (optional)

2 TBSP. reduced-sodium taco seasoning

1/4 tsp. Ground Cumin

6 Flour Tortillas (8 inches)

1 Small can Drained Corn (optional) or about 1 1/4 cups of frozen corn

3/4 Cup of Sour Cream (I have also used plain greek yogurt)

2 Cups (8 oz.) shredded and reduced-fat Mexican cheese blend

1 Cup of Shredded Lettuce

1 medium tomato

1/4 Cup of fresh Cilantro

In a large skillet, cook lean beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning, and cumin. Spoon a generous layer of meat mixture on bottom of 2 qt. baking dish. Sprinkle with cheese. Place a flour tortilla on top of meat mixture and layer with 1/2 of the meat mixture and cheese. You can repeat as many layers as you would like, but the last layer should be an abundance of cheese. Cover with foil (spray foil with non-stick cooking spray) and bake at 400 for 25 minutes or until hot and bubbly. Let stand for 5 minutes before topping with lettuce, tomato, and cilantro.

Yield: 8 servings

This recipe is from: Just Get Off Your Butt and Bake. Great blog and website!

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