Tuesday, October 11, 2011

Tasty Tuesday: Cheesy Enchilada Casserole

Pinterest has been my latest obsession and with that comes a load of recipes I’ve pinned to make at some point. I finally started last night by making something that has been making my mouth water just from looking at the photo and it’s the Cheesy Enchilada Casserole. This dish was voted the #1 Casserole for the year at Taste Of Home. I figured that it had to be a home run (and it was).

Here’s the recipe, originally found here and pinned on my boards on Pinterest here.


Cheesy Enchilada Casserole


Cornbread

Ingredients:
1 pound lean ground beef (90% 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
4-6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream
2 cups (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce (I didn’t use lettuce)
1 medium tomato, chopped
1/4 cup minced fresh cilantro (I added 1/4 cup of fresh chopped cilantro to the meat mixture instead and added some extra on top for garnishment/added flavor)

Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.
3. Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
4. 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.
5. The last & final layer should be a healthy dose of grated cheese.
6. Cover with foil that has been sprayed with Pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
7. Let stand for 5 minutes before topping with tomato and cilantro (and lettuce if you decide to use it).

Yield: 8 servings

I also whipped up some cornbread and that went really well with it. This was a huge hit and something I will make again and again. There were also plenty of leftovers.

Enjoy!

11 comments:

Kathie @ Like A Box Of Chocolates said...

I saw that recipe too. I wondered if it really was that good :-)

Mrs EyeCanSee said...

Holy delcious!! That will definitly be going on my my to try list!!

Leeann @ Join the Gossip said...

No joke, my mouth is watering! The casserole looks SO good!

Leslie said...

yumm!!! I'm starving now! haha!

Carly said...

This looks delicious:)
YUM!
C

Mary and Dyer said...

I love Pinterest & I love enchiladas!! I am def going to have to try this!! Thanks for sharing!! xox

MCW said...

OMG. I hate you. That looks so good. I just had turkey deli meat for dinner.

Erin said...

Writing this one down. Looks amazing.

Jill said...

Hi Jules!

Just wanted to drop in and tell you that I haven't stopped reading your blog!

I'm obessed with cheese enchiladas! YUM! My mouth is watering.

Dixie Bell Designs said...

that looks SO good. I loooovre enchiladas!

Fashion Meets Food said...

Oh my word yum! You now have me starving and wanting this for dinner!

xo