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Enchilada Casser-Ole!

 Enchilada Casser-Ole!
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
8 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 1 pound ground beef
    X
    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 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.

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Enchilada Casser-Ole! (continued)

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.