Enchilada Casser-Ole! Recipe
- 1 pound ground beef
- 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
- 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.
- 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.
Reviews for Enchilada Casser-Ole!
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i take this to potlucks and everyone loves it . I use black bean and corn salsa. Just wonder how long to cook it in a crock pot?
I didn't make any adjustments. I love it and friends and family love it just as it is.
A hit with the family! Hubby, I and 12 year old and 4 year old. Needs to be doubled as the four of us ate the entire dinner in one sitting with only one helping of leftovers left, which the children fought over for lunch the next day. Super simple to make, too!
Turned out really well. It is a wonderful dish.
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