Thursday, April 19, 2012

Cheesy Enchilada Casserole

We are headed to the beach today!  So far in preparation for our beach trip, I got myself into some poison sumac.  I’ve had several doses of steroids…this, of course, weakened my immune system which promptly allowed me to get sick.  Now, I’m on antibiotics.  Additionally, Tiffany cracked her iPhone cover.  We like to maximize the annoying stuff to add additional pressure prior to a vacation.  We’ve found that this strategy actually makes the first look at the beach and the first cocktail all the better.  I’ve also decided that the imminent shark attack that awaits me might now actually be thwarted due to disinterest on the shark’s part because of my pustules and runny nose.

I made this casserole for friends last night (Hey Colt and David!).  It was super easy and super good.  You should check out more of the recipes on Get Off Your Butt andBake.  Good stuff!

Cheesy Enchilada Casserole

1 pound lean ground beef
1 large onion, chopped
2 ½ cups of salsa
1 can (15 oz) black beans, drained
¼ cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
¼ teaspoon ground cumin
6 flour tortillas
1 ¼ cup frozen corn
¾ cup sour cream
2 cups shredded Mexican cheese blend
Handful of nacho cheese Doritos
1 cup shredded lettuce
1 medium tomato, diced

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.

Spoon a generous layer of the meat mixture on the bottom of a 2 quart baking dish.  Sprinkle with cheese.  Place a flour tortilla on the top of the meat/cheese mixture.  Add another layer of meat, cheese and tortilla.  Repeat as many layers as you like.  The last and final layer should be a healthy dose of grated cheese and a handful of Doritos.

Cover with foil that has been sprayed with Pam and bake at 400 degrees for 25 minutes, or until hot and bubbly.  Let stand for 5 minutes before topping with lettuce and tomato.

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