If you love casseroles and enchiladas, then you will love this Enchilada Casserole recipe from the SampleHouse Cookbook.
- 1 lb. lean ground beef
- 1 lg. yellow onion, chopped
- 2 c. salsa
- 1 (15-oz.) can black beans, rinsed & drained
- 1/4 c. Italian salad dressing
- 2 T. taco seasoning
- 1/4 tsp. ground cumin
- 6 (8-inch) tortillas
- 3/4 c. sour cream
- 1 c. (4 oz.) shredded Mexican cheese blend
- 1 c. shredded lettuce
- 1 med. tomato, chopped
- 1/4 c. minced fresh cilantro
Preheat oven to 400°. Coat a 3-quart baking dish with cooking spray. In a large skillet over medium heat, brown the beef and onion until the meat is no longer pink. Drain the meat, then stir in the salsa, beans, salad dressing, taco seasoning and cumin. Arrange 3 tortillas in prepared baking dish. Spread half of the meat mixture over the tortillas, then top with half each of the sour cream and cheese. Top with the remaining tortillas, then repeat the layering with remaining meat, sour cream and cheese. Cover and bake for 25 minutes. Uncover and bake for another 5-10 minutes, or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Makes 8 servings.