Recipe Station

Here's everything for this spicy and savory enchilada casserole. This recipe makes eight servings but we highly suggest you make extra because this casserole is sure to go fast.

Let's Get Started… 

Ingredients To Gather:

• 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 shredded Mexican cheese blend or your favorite cheese
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• 1/4 cup minced fresh cilantro

Directions To Follow:

Start by cooking the beef and onion over medium heat in a large skillet, cooking until the meat is no longer pink. When the meat is done, drain it and then add the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin and stir. Next, add a layer of the meat mixture to the bottom of a 2-quart baking dish and sprinkle grated cheese on top. Place a tortilla on top of the meat, and then add a layer consisting of half of the remaining meat mixture followed by a layer of cheese. Keep adding layers until you've used all of the meat and cheese, and then top with a final layer of grated cheese. Coat foil with cooking spray and then cover the dish with the foil and bake for 25 minutes at 400 degrees Fahrenheit, or until the casserole is completely hot and begins to bubble. Let stand for 5 minutes and then top with lettuce, tomato and cilantro.

Finished!

Delicious, right? We really like serving this enchilada casserole with some Mexican corn on the side, or perhaps a light and juicy salad to balance out the rich and creamy flavor and texture of this savory main dish.

Happy Baking & Enjoy!

Article Source: Just Get Off Your Butt and Bake