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Cheesy Enchilada Casserole

 
Cheesy Enchilada Casserole

( I got this Recipe from Pinterest, via http://www.sixsistersstuff.com/2011/10/cheesy-enchilada-casserole.html that was originally from Just Get Off Your Butt and Bake)


I really like this recipe, of course I will switch some things around to suit my food issues as usual but feel free to follow the recipe as is.
Ingredients
1 pound lean ground beef (90% lean) 
(ground turkey)
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 (maybe blk & red mixed)
1/4 cup reduced-fat Italian salad dressing (I don't think i'd use this) 
2 tablespoons reduced-sodium taco seasoning (GF or make your own)
1/4 teaspoon ground cumin 
6 flour tortillas (8 inches) (GR wraps, i like Live G Free from Aldi)
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 (0% Greek Yogurt)
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend (Go Veggie shreds or Cabot)
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.

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