Friday, May 6, 2011

Layered Enchilada Bake

I love the simplicity of this. Suuuuper yummy and if you use low fat ingredients, it's actually pretty darn healthy for you! I altered another recipe to come up with this:

1 lb ground beef {ground turkey works well in this also}
1 large onion, chopped
2 Cups chunky salsa
1 can (15 oz) black beans, drained and rinsed well
1/4 zesty Italian dressing
2 tbsp taco seasoning mix {or approx 1/2 tsp cayenne pepper, 1 tbsp oregano, and salt & pepper to taste}
6 flour tortillas (8 inch or burrito size)
1 C- 16 oz of sour cream
1-2 C Mexican style shredded cheese
1 C olives, sliced or whole(optional)
1 Can corn(optional)

Heat oven to 400 degrees. Brown the beef with the onions in a large skillet on medium-high heat. Drain any grease. Stir in salsa, beans, dressing, seasoning and corn. Arrange 1 burrito sized shell each on the bottom of two 9" pie plates, or make a layer of three 8" shells on the bottom of a 9"x 13". {I like the pie plate option because we can eat one plate and freeze the other for another day when I'm lazy. I'd guess one pie plate serves about 4 adults who eat like my husband or 2 adults and 3-4 kids...} Cover shells with a layer of half the meat mixture, half the sour cream, half the cheese, and all the olives. Repeat layers. Cover with foil. Bake 10 minutes then remove foil and keep baking for 30 more minutes or until it is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.

This is good with a garnish of lettuce or tomatoes. We really love corn in our Mexican food for some reason, so if you're not brave enough to put it in the casserole, it would be excellent as a side instead.

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