Skip to main content

Cheesy Enchilada Casserole

Image
By
 
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.

Comments

Post a Comment

Popular posts from this blog

Hough Bakery - butter cookies

By
Hough Bakery By  Gail Greenberg   &   Diane Rolfe Hough Bakery was an integral  part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have  always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra  magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately  even with Archie's being open, my food afflictions will not allow  me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I  will switch some things  around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streus...
Post a Comment
Read more

Johnny Mango's Shrimp Fried Rice with Fiery Lime Sauce

By
Backstory: My friend introduced me to this AMAZING fried rice about 6yrs ago. She asked did I want "fried rice" (I'm thinking "traditional" fried rice) OH NO! I tasted this and my taste buds went crazy!!! I had her bring it as often as I could. Unfortunately I have never been to Johnny Mango (near Downtown Cleveland) myself. I have been craving this for about 6yrs and I am SOOOOO HAPPY that there is a recipe! I do still want to go to   Johnny Mango World Cafe & Bar but until then I will try to recreate it myself. If you ever visit Cleveland OH I suggest checking this out!  INGREDIENTS For the rice 2 cups  jasmine rice (I'd probably use white and brown) 2 3/4 cups  water (filtered clean water) 1 tablespoon  vegetable oil (Olive oil) 1 teaspoon  salt (kosher salt) 2  eggs, beaten 1 teaspoon garlic, minced 6 ounces  shrimp (large 31-40 count) 1/3 cup  scallions, sliced 1 cup  English cucumber, diced (organic) 1 ...
Post a Comment
Read more

Bob's Red Mill Scrumptious Blueberry Muffins

By
Scrumptious Blueberry Muffins 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour 2 tsp Baking Powder (GF) 1/2 tsp Salt (kosher salt) 1/2 cup (1 stick) Butter, softened (smart or earth balance) 1 1/4 cups plus 1 Tbsp Sugar, divided (raw sugar) 2 large Eggs (Vegan Eggs from Follow Your Heart) 1/2 cup Buttermilk (1 cup nondairy milk & 1tbs of lemon juice or vinegar) 1 1/2 cups fresh Blueberries (or frozen) Preheat oven to 425ºF. Grease a muffin pan with butter or nonstick spray or line with paper baking cups. Whisk together flour, baking powder and salt. Set aside. In a large bowl, cream together butter and 1 1/4 cups sugar until light and fluffy, scraping down the sides of the bowl often. Add eggs one at a time, beating well after each addition. Add half the flour mixture and beat until just blended. Beat in buttermilk, then add remaining flour mixture and beat until blended. Gently fold the blueberries into the batter. Spoon batter into prepared muffin p...
Post a Comment
Read more