Cheesy Enchilada casserole....

CHEESY ENCHILADA CASSEROLE

Ingredients

·  1 pound lean ground beef

·  1 large onion, chopped

·  2 1/2 cups salsa

·  1 can (15 ounces) black beans or red kidney beans, rinsed and drained

  1/4 cup Italian salad dressing

·  2 tablespoons taco seasoning

·  1/4 teaspoon ground cumin

·  6 flour or corn tortillas

·  1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)

·  3/4 cup sour cream

·  2 cups (4 ounces) shredded Mexican cheese blend

·  1 cup shredded lettuce

·  1 medium tomato, chopped

·  1/4 cup minced fresh cilantro

 *Note: can add fresh chopped cilantro to the meat mixture instead.

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, sour cream, taco seasoning and cumin.

·  Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.

·  Place a flour or corn tortilla on top of meat mixture

. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.

·  The last & final layer should be a healthy dose of grated cheese.

·  Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.

·  Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

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This won best casserole in 2010

I loved it♥

( I was sorta iffy on the italian dressing, but I used some that I had in the

fridge...tasted great altogether)