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My husband loves this casserole…but it never lasts too long! 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
This recipe is:
Healthy
Diabetic Friendly
Nutritional 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.
Originally published as Enchilada Casser-Ole! in Healthy Cooking February/March 2009, p37
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Reviewed on Sep. 10, 2012 by punkinlips
I made this exactly as is written with the exception of the taco seasoning. I used a Fiesta Dip mix (1 T, not 2 as directed) from Tastefully Simple. Otherwise exactly as written and this is amazing. My grown children were home fro supper and want the recipe and took the leftover home with them. Served a salad in a small tortilla shell baked into a bowl and some spanish rice. Beautiful dinner, good enough to be served to anyone!
Reviewed on Sep. 07, 2012 by cuttnone
So yummy!
Reviewed on Aug. 31, 2012 by scruggs02
<p>Great Recipe...Made for group spread at work!!! Co Workers enjoyed it...Very Easy and you can do alot w/ it! Added everything but Italian Dressing, however I did also add refried beans (spreaded on tortillas) Added olives adn jalapenos on top! GREAT
Reviewed on Aug. 26, 2012 by kab37479
This is a great recipe! My husband loves having this for dinner. My only change was leaving out the Italian dressing - I did not have any on hand.
Reviewed on Aug. 13, 2012 by elmasquemas
Dont pay attention to any bad review of this recipe. It is yummy and quick to make. Mine looked just like the pic above:) It was delicious!
Reviewed on Aug. 06, 2012 by Lynn1018
Cubbybear - thanks for the recipe....just about everyone was raving about it & I just couldn't find it or access the link.
Reviewed on Aug. 06, 2012 by Cubbybear
Enchilada Casser-Ole Ingredients 1 pound lean ground beef (90% lean) 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.
Cubbybear - thanks for posting the link but when I click on it....I get a 'page cannot be displayed' message. I've tried several times - same message.
Reviewed on Aug. 05, 2012 by Cubbybear
Here is the link to the recipe & picture of it. http://www.tasteofhome.com/recipes/enchilada-casser-ole-
Reviewed on Aug. 04, 2012 by themonica
I made this with the flour tortillas and they were soggy, slimy and did not taste good. We ended up dishing out the "filling" (which was good) and not eating the tortillas at all. If I were to make this again, I would use tortilla chips instead.
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