Enchilada Casserole

Not really knowing what I wanted to make for dinner tonight,I turned to my trusty friends at "Taste of Home" magazine. I have followed this magazine for years and just love the recipes they feature. As I thumbed through the online recipe section of their website a photo caught my eye. It was for Enchilada Casserole. This looked yummy, was full of easy on hand ingredients, thus my menu for tonight's main dish was born.

Enchilada Casserole

1 pound ground beef
1 large onion, chopped
2 cups salsa
1 (15 oz) can black beans, rinsed and drained
1/4 c. Italian dressing
2 T. taco seasoning
1/4 tsp. ground cumin
6 flour tortillas
3/4 c. sour cream
1 c. shredded Mexican cheese blend
1 c. shredded lettuce (optional)
1 medium tomato, chopped (optional)
1/4 cup minced fresh cilantro (optional)

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 1 tortilla in a 2-qt. baking dish coated with cooking spray.

Layer with meat mixture, sour cream and cheese. Repeat layers, ending with tortilla.

Cover top tortilla with grated cheese. 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 if using.

Click HERE for printable recipe