Enchilada Casserole
Packed with black beans, cheese, tomatoes and plenty of Southwest flavor, it's an impressive entree that's as simple as it is simply delicious.
- 1 lb ground beef
- 1 large onion (chopped)
- 2 cups salsa
- 1 can black beans (15 oz, rinsed & drained)
- ¼ c reduced-fat Italian salad dressing
- 2 Tbsp reduced-sodium taco seasoning
- ¼ tsp cumin
- 6 flour tortillas (8 inch)
- ¾ c reduced-fat sour cream
- 1 c shredded cheese (reduced-fat Mexican cheese blend)
- 1 c shredded lettuce
- 1 med tomato (chopped)
- ¼ c fresh cilantro (minced)
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 3 tortillas in an 11×7-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 until heated through, 5-10 minutes longer. Let stand for 5 minutes; top with lettuce, tomato and cilantro.
Nutrition Facts
1 piece: 357 calories, 12g fat (5g saturated fat), 45mg cholesterol, 864mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 23g protein.