Enchilada Casserole

A few posts ago, I posted this picture.20150312_182709One of my faithful readers said I should post the recipe. So here you go. For you, Jenny šŸ™‚

Layered Enchilada Casserole

1 lb. ground beef

1 onion, chopped

2 cups salsa

1 can (15oz.) black beans, drained & rinsed

2 Tblsp. taco seasoning mix or chili powder

1/4 cup Italian dressing

6 flour tortillas

1 cup sour cream (I used at least 2 cups)

1 package Kraft mexican style shredded cheese


Line a 9×13 in. baking dish with foil, with ends extending over sides. Brown meat with onion. Drain. Add salsa, beans, seasoning, and dressing. Mix well. Arrange 3 of the tortillas in a single layer in baking dish. (The recipe doesn’t say to grease the foil, but I had trouble with it sticking, so if I make it again, I will spray the foil with cooking spray before adding tortillas). Cover with layers of half each of meat mixture, sour cream, and cheese. Repeat all layers. Cover with foil. Bake covered, at 400 degrees, for 30 minutes. Remove foil. Bake an additional 10 min., or until heated through. Let stand 5 min. before serving.phone feb and march 2015 297

Serve with chopped tomatoes and lettuce. I also ate mine with extra sour cream, and I tried some with Ranch dressing, and that was good too šŸ™‚ Enjoy šŸ™‚

7 thoughts on “Enchilada Casserole

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