monday i wanted to make taco's and a beef enchiladas but realized i didn't have any sauce and i didn't feel like making any homemade. i found this recipe but tweaked it with what i already had. turned out delicious! my changes are in in red. enjoy!
cheesy enchilada casserole via totally recipes
1 lb ground chuck
1 large onion, chopped [1 decent size shallot]
2 1/2 cups salsa [1 jar newmans black bean and corn salsa + 1 jar newsman's medium salsa]
1 can (15 oz) black beans, rinsed and drained
1/4 cup Italian salad dressing
2 tablespoons taco seasoning [homemade]
1/4 teaspoon ground cumin
6 to 8 flour tortillas (8 to 10 inches)
1 can corn, drained
3/4 cup sour cream
2 cups (8 ounces) shredded Mexican cheese blend
1 cup lettuce, shredded
1 tomato, chopped
1/4 cup minced fresh cilantro
1 large onion, chopped [1 decent size shallot]
2 1/2 cups salsa [1 jar newmans black bean and corn salsa + 1 jar newsman's medium salsa]
2 tablespoons taco seasoning [homemade]
6 to 8 flour tortillas (8 to 10 inches)
3/4 cup sour cream
2 cups (8 ounces) shredded Mexican cheese blend
In a large skillet, cook the ground chuck and onion over medium heat until the beef is no longer pink. Remove from heat and drain the beef. Add in the salsa, beans, dressing, sour cream, corn, taco seasoning, and cumin. Stir and mix well.
Place a layer of this beef mixture on the bottom of a two quart baking dish. Next, add a layer of grated cheese. Place a layer of flour or corn tortillas on top of grated cheese layer, then layer with the beef mixture again – then another cheese layer – then another layer of flour or corn tortillas. Repeat as many layers as you like or have room for. The top layer should be a nice amount of grated cheese.
Cover with foil and bake at 350° for 25 minutes, or until hot and bubbly. To prevent the cheese from sticking to the foil, it helps to spray the inside of the foil with spray oil (like Pam) first.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Makes 8 servings.









