Tonight I scored with my dinner choice. And with the ingredients I was skeptical and so was the Husband...... Well it turned out amazing. I repined this one from my favorite body double with bigger boobs and Wonder woman arms. Ok well maybe not body double but I love her all the same.
Tonight's Pin: Cheesy Enchilada Casserole
Pin Link: http://pinterest.com/pin/395884818/
Recipe:
CHEESY ENCHILADA CASSEROLE
INGREDIENTS
1 pound lean ground beef ( lean)
1 large onion, chopped or season with Onion powder or minced onion
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 or corn tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup sour cream *Note: I used 1/2 cup
2 cups (4 ounces) shredded Mexican cheese blend or your favorite cheese
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
*Note: I added 1/4 cup of fresh chopped cilantro to the meat mixture instead.
DIRECTIONS
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.
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.
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, tomato and cilantro. Yield: 8 servings.
CHEESY ENCHILADA CASSEROLE
INGREDIENTS
1 pound lean ground beef ( lean)
1 large onion, chopped or season with Onion powder or minced onion
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 or corn tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup sour cream *Note: I used 1/2 cup
2 cups (4 ounces) shredded Mexican cheese blend or your favorite cheese
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
*Note: I added 1/4 cup of fresh chopped cilantro to the meat mixture instead.
DIRECTIONS
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.
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.
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, tomato and cilantro. Yield: 8 servings.
The Outcome and Changes:
My husbands first words when I pulled it out of the oven "Ok what did you change cause you never follow a recipe"
I added about 2 table spoons of green chilies to the meat as it cooked.
And the toppings I did guacamole, sour cream, cilantro and green onions.
Also I used a lasagna pan rather than a 2 qt dish. I recommend a bigger dish for sure.
Also I used a lasagna pan rather than a 2 qt dish. I recommend a bigger dish for sure.
Turned out amazing I fully recommend this pin 100%. I'm going to try it with chicken next time. And the guacamole is a must great compliment to this dish. Even my 7 year old pickiest eater ever loved it and cleaned his plate for the first time in days. My husband even told me to make sure I saved the left overs.....He never touches left overs....
Success!!!
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