Spicing Up A Late Post

Hello family and friends, I bet you thought I was going to break my October daily post streak today didn’t you?  Nope, just getting a late start.  The funny thing about this post today is that I had just finished writing that first sentence when I called my mom for a quick second and her first words were “No blog today.”  I laughed and read her the first sentence, see I knew someone would notice I’m late!
Today’s post is going to be a quick one and one with a new recipe.  When Walt took his first bite his exact words were “Oh my God, that was so good I have to have more!”  It was tasty and it reheated for lunch today really well too.  I am going to repost the recipe exactly as it was written on Six Sisters Stuff http://www.sixsistersstuff.com/2011/10/cheesy-enchilada-casserole.html and as you can see they repinned from Just Get Off Your Butt and Bake  http://www.justgetoffyourbuttandbake.com/?p=3352
Of course I “tweaked” I always tweak so here is what I did:
  • I used the whole packet of taco seasoning and left out the cumin….no particular reason, just wanted to use the whole packet of taco seasoning and not waste it.
  • I used 6″ flour tortilla’s – if you use the 6″ you will need more than 6 tortilla’s
Cheesy Enchilada Casserole
Ingredients

1 pound lean ground beef (90% lean)

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

1/4 cup reduced-fat Italian salad dressing 2 tablespoons reduced-sodium taco seasoning

1/4 teaspoon ground cumin 6 flour tortillas (8 inches)

1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)

3/4 cup reduced-fat sour cream

2 cups (8 ounces) shredded reduced-fat Mexican cheese blend

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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