Description
Layered enchilada casserole made with seasoned ground beef, tortillas, salsa, black beans, and melted Mexican cheese, finished with fresh lettuce, tomato, and cilantro.
Ingredients
Scale
- 1 pound lean ground beef (90% lean)
- 1 large onion, chopped
- 2 cups salsa
- 1 can (15 ounces) black 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)
- 3/4 cup reduced-fat sour cream
- 1 cup shredded reduced-fat Mexican cheese blend
- 1 cup shredded lettuce
- 1 medium tomato, chopped
- 1/4 cup minced fresh cilantro
Instructions
- Cook ground beef and chopped onion in a large skillet over medium heat until the meat is no longer pink, breaking it into crumbles, then drain.
- Stir in salsa, black beans, Italian dressing, taco seasoning, and cumin and simmer for several minutes.
- Place three tortillas in a greased 11×7-inch baking dish.
- Layer with half of the meat mixture, 6 tablespoons sour cream, and 1/2 cup shredded cheese.
- Repeat layers with remaining tortillas, meat mixture, sour cream, and cheese.
- Cover and bake at 400°F for 25 minutes.
- Uncover and bake 5 to 10 minutes longer until heated through.
- Let stand for 5 minutes and top with shredded lettuce, chopped tomato, and fresh cilantro before serving.
Notes
- Drain the beans well to prevent excess moisture in the casserole.
- Allow the casserole to rest before cutting so the layers stay intact.
- Fresh toppings like lettuce, tomato, and cilantro add brightness and texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 357
- Sugar: 6
- Sodium: 864
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 3
- Protein: 23
- Cholesterol: 45