{ RECIPE :: Cheesy Enchilada Casserole }

The day before I unexpectedly went into labor I had gone grocery shopping and purchased everything I would need to make this tasty meal. I was kind of bummed when instead of coming home form my doctor appointment that night to make this delicious dish, I had to stay in the hospital and do without food for the next 24+ hours while I labored on an empty stomach. No thank you!!! Fortunately for us though, when we came home from the hospital, my Mother joined us for the week and so kindly fixed up this dish for us to enjoy. And boy did we enjoy it! I even had her make it with ground turkey for a more lean version. We all loved this recipe and can't wait to make it again!

INGREDIENTS:
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney 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)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (8 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, sour cream, corn (optional), 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.