Wednesday, October 16, 2013

Enchilada Casserole

•1 pound lean ground beef (90% lean)

•1 large onion, chopped

•2 cups salsa

•1 can (15 ounces) black 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 tortillas (8 inches)

•3/4 cup reduced-fat sour cream

•1 cup (4 ounces) shredded reduced-fat Mexican cheese blend

•1 cup shredded lettuce

•1 medium tomato, chopped

•1/4 cup minced fresh cilantro

 Directions

•In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in an 11-in. x 7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.

• Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato and cilantro. Yield: 8 servings.

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