The weather is turning a little colder so we’re starting to make some heartier meals like soups/stews, chili, casseroles and crock pot meals. And now that Baby C. can be partially entertained in her high chair for a few minutes if I pull her close to me in the kitchen, it’s giving me some extra time to try new things. So tonight we tried an enchilada casserole recipe that a friend gave me a bit ago.
My friend found the recipe in an issue of Taste of Home magazine and said that it had been voted #1 Casserole of 2010. I did make a few minor changes to suit our tastes; you can definitely do the same. And while I am sharing a photo of the final result, I will be honest: this is not a pretty, photos-well kind of dish. It’s bubbly and gooey and cheesy, so please forgive the quality of the image.
- 1 lb ground beef
- ½ tsp onion powder
- 1 jar (16oz) salsa
- 1 can (15oz) black beans, rinsed and drained
- 1 sm. can corn, drained
- ¼ C Italian dressing
- ½ C sour cream
- 2 T taco seasoning
- ½ tsp. cumin
- 4 8-inch flour tortillas
- 2-4 C shredded Mexican cheese
- Preheat oven to 400.
- In a large skillet cook ground beef with the onion powder until no longer pink; drain.
- Stir in the salsa, black beans, dressing, taco seasoning, corn, sour cream and cumin.
- Spread ¼ of the meat mixture in the bottom of an 8×8 casserole dish. Sprinkle with ½ to 1 cup of cheese. Cover the cheese with 1 tortilla.
- Continue layering meat mixture, cheese and tortillas until you've used all the meat mixture. The last layer should be a heavy covering of cheese (so no tortilla on the top of the last layer of cheese).
- Spray aluminum foil with cooking spray and cover the casserole. Bake for 25 minutes or until it starts to get bubbly.
- Serve with extra shredded cheese, diced tomatoes, shredded lettuce, crushed Doritos, tortilla chips or other sides.
Mine turned out a bit more runny than I had expected. Next time I will probably use a “chunky” salsa to reduce some of the liquid. Also, I only used 2 tortillas because that’s what was listed in the recipe. But I suggested 4 in my above ingredient list. Hubby suggested that it could use more tortilla layers and also I think additional tortillas would give it extra stability and soak up a little extra liquid.