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Enchilada Casser-Ole! Recipe
Enchilada Casser-Ole! Recipe photo by Taste of Home

Enchilada Casser-Ole! Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 8 servings

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

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.

Directions

  1. 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 an 11-in. x 7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
  2. Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato and cilantro. Yield: 8 servings.
Originally published as Enchilada Casser-Ole! in Healthy Cooking February/March 2009, p37

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.

Reviews for Enchilada Casser-Ole!

AVERAGE RATING
   (299)
RATING DISTRIBUTION
5 Star
 (244)
4 Star
 (40)
3 Star
 (8)
2 Star
 (4)
1 Star
 (3)
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MY REVIEW
Reviewed Jan. 16, 2015

"This had good flavor, but using flour tortillas made the layers too thick and hard to cut and eat. If I make it again, I will use corn tortillas."

MY REVIEW
Reviewed Jan. 16, 2015

"This recipe tasted great! It was also really easy to make. I did use 2 cups of the cheese instead of 1 because it just didn't seem like enough, even though that added a lot more calories. Next time I might try saving the sour cream out and putting it on top."

MY REVIEW
Reviewed Jan. 14, 2015

"Love this casserole. I add a layer of refried beans and jalapenos. Very good!!"

MY REVIEW
Reviewed Jan. 13, 2015

"This was delicious and so quick and easy to make with simple ingredients. This is a keeper!"

MY REVIEW
Reviewed Jan. 5, 2015

"Use corn tortillas for a real enchilada texture. Flour tortillas get soggy."

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