Monday, January 26, 2009

Enchilada Casserole

Healthy Cooking is the home of today's recipe, Enchilada Casserole (or, if you prefer, Enchilada Casser-Ole!).

Begin by cooking 1 pound of ground beef and 1 large chopped onion in a skillet; drain the meat.

Add 2 cups of salsa, 1 15-ounce can of black beans, 1/4 cup of reduced-fat Italian salad dressing, 2 tablespoons of reduced-sodium taco seasoning and 1/4 teaspoon of cumin.

In a baking dish coated with cooking spray, place three tortillas. Layer in half of the meat mixture, half of the 3/4 cup of reduced-fat sour cream and half of the 1 cup of shredded reduced-fat Mexican cheese blend. Repeat layers.

Cook in the oven for about 25 minutes at 400 degrees. Uncover and back for another 5 to 10 minutes. Let stand for a few minutes. Top with lettuce, tomato and cilantro.

The Southwestern flavors were very good in this dish, but our black beans were a little undercooked (as previously discussed, we use re-hydrated black beans instead of the canned black beans).

Otherwise, though, the dish was a very good casserole with some interesting ingredients (read: Italian dressing).

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