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Enchilada Casser-Ole!

Enchilada Casser-Ole!
“My husband loves this casserole…but it never lasts too long!” And we can tell you why. Packed with black beans, cheese, tomatoes and Southwest flavor, it's an impressive-looking entree that's as simple as it is simply delicious! Marsha Wills - Homosassa, Florida
8 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
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    With Johnsonville Italian Sausage.

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  • 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 a 2-qt. 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 before
  • topping with lettuce, tomato and cilantro. Yield: 8 servings.
© Taste of Home 2011 Tasteofhome Logo

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Enchilada Casser-Ole! (continued)

Nutrition Facts: 1 piece equals 357 calories, 12 g fat (5 g saturated fat), 45 mg cholesterol, 864 mg sodium, 37 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
© Taste of Home 2011 Tasteofhome Logo