Cheesy Beef Enchilada Casserole
1 lb ground chuck
1 large onion, chopped
2 1/2 cups salsa
1 can (15 oz) black beans, rinsed and drained
1/4 cup Italian salad dressing
2 tablespoons taco seasoning
1/4 teaspoon ground cumin
6 to 8 flour tortillas (8 to 10 inches)
1 can corn, drained
3/4 cup sour cream
2 cups (8 ounces) shredded Mexican cheese blend
1 cup lettuce, shredded
1 tomato, chopped
1/4 cup minced fresh cilantro
In a large skillet, cook the ground chuck and onion over medium heat until the beef is no longer pink. Remove from heat and drain the beef. Add in the salsa, beans, dressing, sour cream, corn, taco seasoning, and cumin. Stir and mix well.
Place a layer of this beef mixture on the bottom of a two quart baking dish. Next, add a layer of grated cheese. Place a layer of flour or corn tortillas on top of grated cheese layer, then layer with the beef mixture again – then another cheese layer – then another layer of flour or corn tortillas. Repeat as many layers as you like or have room for. The top layer should be a nice amount of grated cheese.
Cover with foil and bake at 350° for 25 minutes, or until hot and bubbly. To prevent the cheese from sticking to the foil, it helps to spray the inside of the foil with spray oil (like Pam) first.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Makes 8 servings.