This one is from Mommymagic.
My family loves this recipe. We skip adding the lettuce and tomato to the top and add corn to the black beans- making it necessary to put it into a 9 x 13 pan. But we have a big family and this feeds everyone for 2 meals.
enchilada casserole
Ingredients
1 pound <i>lean ground beef (90% lean)</i>
<i>1 large onion, chopped</i>
2 cups <i>salsa</i>
1 can <i>(15 ounces) black beans, rinsed and drained</i>
1/4 cup <i>reduced-fat Italian salad dressing</i>
2 tablespoons <i>reduced-sodium taco seasoning</i>
1/4 teaspoon <i>ground cumin</i>
<i>6 flour tortillas (8 inches)</i>
3/4 cup <i>reduced-fat sour cream</i>
1 cup <i>(4 ounces) shredded reduced-fat Mexican cheese blend</i>
1 cup <i>shredded lettuce</i>
<i>1 medium tomato, chopped</i>
1/4 cup <i>minced fresh cilantro</i>
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.<b> Yield: </b>8 servings.
YOU ARE READING
3 Generations of recipes and collecting
De TodoSome of these are family recipes and some have been clipped out of various papers throughout the 1900's. Some dont have names and are so old that i have trouble reading them and are on yellowed,many times folded paper. Me putting these down on here...
