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Enchilada Casser-Ole

55 mins to make


1 lb Ground beef, lean


1 can Black beans
1/4 cup Cilantro, fresh
1 cup Lettuce
1 Onion, large
1 Tomato, medium


1/4 cup Italian salad dressing, reduced-fat
2 cups Salsa

Baking & Spices

2 tbsp Taco seasoning, reduced-sodium

Nuts & Seeds

1/4 tsp Cumin, ground

Bread & Baked Goods

6 Flour tortillas (8 inches)


1 cup Mexican cheese blend, reduced-fat
3/4 cup Sour cream, reduced-fat
  • Linda Hofmaster

    enchilada casser ole.

  • Barbara Richter

    Top 10 Cheap Dinner Recipes | Taste of Home | Fellow cooks have rated these five budget dinner recipes and bonus dessert ideas as some of their favorites. From chicken and chops to a slow-cooked Mexican dish, these top-rated recipes will be favorites with your family, too!

  • Janet Barnum

    Enchilada Casserole Ingredients 1 pound lean ground beef (90% lean) 1 large onion, chopped 2 cups salsa 1 can (15 ounces) black beans, rinsed and drained 1/4 cup reduced-fat Italian salad dressing 2 tablespoons reduced-sodium taco seasoning 1/4 teaspoon ground cumin 6 flour tortillas (8 inches) 3/4 cup reduced-fat sour cream 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend 1 cup shredded lettuce 1 medium tomato, chopped 1/4 cup minced fresh cilantro 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, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers. Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

  • Melissa Borkowski Korducavich

    Enchilada Casserole Recipe. I'll be making this for our next Mexican night!

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