There are several things I REALLY liked about this dish!
#1. It reminded us of an old family favorite, Fireman’s Goulash, that we rarely make anymore since Celiac’s entered our lives. I personally have yet to discover a really GOOD gluten free pasta. We even renamed it Mexican Goulash. :-)
#2. It was voted the #1 Casserole Of The Year at Taste Of Home. (Well, that’s not really WHY we liked it, but it’s impressive nonetheless!)
#3. It was DELICIOUS! A real crowd-pleaser, and one of those dishes that tastes as good or BETTER the next day as leftovers!
Easy Cheesy Enchilada Casserole
adapted from Get Off Your Butt and Bake!
1 pound ground beef
1 large onion, chopped (or season with onion powder or minced onion)
2 1/2 cups salsa (I used Blender Salsa I’d made that day!)
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing (I didn’t have any Italian Salad Dressing, reduced-fat or otherwise, so I improvised and added about a tablespoon of dry ranch dressing mix and a couple tablespoons of oil. Worked beautifully in this dish!)
2 tablespoons taco seasoning (Used some of my Homemade Taco Seasoning from a previous post. I love this stuff! So much more flavor than the stuff in the packets.)
1/4 teaspoon ground cumin
6 flour or corn tortillas (we used corn, of course)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional, but highly recommended!)
3/4 cup sour cream
2 cups shredded Mexican cheese blend or your favorite cheese (used some Colby Jack)
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese. Place a layer of tortillas on top of meat mixture. (I cut them in half and tried, not too successfully, to fit them together like a puzzle.) Layer with half of the meat mixture, and cheese.
Repeat. The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with cooking spray (OR use Reynolds non-stick foil. I love this stuff!) and bake at 400° for 25 minutes, or until hot and bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro (I stuck with just cilantro).
Mmmm…looking at this picture makes me hungry for it all over again! The cilantro is such a nice addition to this dish…for both your eyes and your taste buds. :-)
Oh…I just thought of ONE MORE reason I like this dish so much….it’s ECONOMICAL and helped me use up some of the stockpile of ground beef I have in the freezer out in the garage. It’s not easy coming up with GOOD ground beef casseroles recipes…but this one is a WINNER!