Wednesday, November 9, 2011

The Anti-Chicken Fingers Movement ~ Cheesy Enchilada Casserole

Okay, I got this VERY delish & not necessarily healthy recipe off of Pinterest on behalf of   Now...let me tell you what.  I always vow to cook healthy, and usually only try to offer those type of recipes when I post mine for the week.  However...this looked so good I just couldn't pass it up. the end of the meal there wasn't a single plate with a scrap left.  I'm just sayin!

  • 1 pound lean ground beef ( I substituted turkey burger, with all the seasonings you couldn't even tell)

  • 1 large onion, chopped 

  • 2 1/2 cups salsa

  • 1 can (15 ounces) black beans rinsed and drained

  • 1/4 cup reduced-fat Italian salad dressing (I didn't even use this)

  • 2 tablespoons reduced-sodium taco seasoning ( I used regular & not reduced sodium)

  • 1/4 teaspoon ground cumin

  • 6 flour or corn tortillas (8 inches)

  • 1 small can of drained corn, or about 1 1/4 cups of frozen corn (I used canned)

  • 3/4 cup sour cream  (I used light sour cream)

  • 2 cups (4 ounces) shredded Mexican cheese blend or your favorite cheese

  • 1 cup shredded lettuce ( I didn't use this)

  • 1 medium tomato, chopped

  • 1/4 cup minced fresh cilantro ( A MUST!)


    • 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 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 tomato and cilantro. Yield: 8 servings.
    Happy eating friends! ~ Trina