Cheesy Enchilada Casserole

So after a few months of hearing about Pinterest, I finally broke down last week when I was home from work sick and joined to see what the fuss was all about. If you haven't joined yet and don't have a lot of spare time on your hands, don't join! Just like any social media site, you will waste a lot of time browsing through what other people have pinned. And if you have no idea what Pinterest is, it's basically a virtual bulletin board where you can pin pictures, recipes, ideas, etc. from other websites. You can create different boards or categories to organize your items as well as share your boards with others and then in turn, follow other people's boards. I only have a few boards but they range from recipes I'd like to try to races I'd like to run to different craft projects for wine corks. It's actually a fantastic way to keep everything on one site instead of having to bookmark a bunch of sites. You can click on the picture that you've pinned and you'll be taken to the website where it originated. I've found it's an amazing way to get new recipes and then keep them all in one place...and once I've tried a recipe that Todd & I both like it, I'll eventually write it down and put it in my recipe box.

With that being said, I have found a TON of new recipes I'm excited to try so I started last night with Cheesy Enchilada Casserole and it was quite the hit with Todd and definitely one that will be thrown into the normal rotation.

Layer of meat, black beans, and corn...you can see the tortilla layer poking out from underneath

Shredded cheese on top

Hot from the oven

Topped with lettuce & tomatoes

Cheesy Enchilada Casserole

Ingredients:

1 pound lean ground beef
1 large onion, chopped
2 1/2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn
3/4 cup reduced-fat sour cream
2 cups shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

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, Italian dressing, sour cream, taco seasoning and cumin.
3. Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with shredded 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. The last & final layer is to top with cheese.
5. Cover with foil that has been sprayed with pam and bake at 400° for 25 minutes, or until hot & bubbly.
6. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

Yield: 8 servings

from Just Get Off Your Butt & Bake!