Enchilada Casserole
The original name for this recipe, when I found it in Healthy Cooking Magazine, was Enchilada Casser-ole!, but I could not by any means bring myself to call it that (except when teasing Jon with it). I made the usual changes, including nearly doubling the cheese (did someone say healthy? Oops), and the final product was a hit around here.
Enchilada Casserole
Ingredients:
● 1 lb. lean ground beef (90% lean)
● 1 large onion, chopped
● 2 cups fresh salsa
● 15 ounces black beans, rinsed and drained
● 2 tbsp. reduced-sodium taco seasoning (I make my own)
● 1/4 tsp. ground cumin
● ~4 flour tortillas (8 inches)
● 3/4 cup reduced-fat sour cream
● 1-2 cups (4-8 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 salsa, beans, taco seasoning and cumin. Place two tortillas in a 2-qt. baking dish. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.
Nutrition Facts (for the smaller amount of cheese, that is): 1 piece equals 357 calories, 12 g fat (5 g saturated fat), 45 mg cholesterol, 864 mg sodium, 37 g carbohydrate, 3 g fiber, 23 g protein.
I've come to the conclusion that Mexican food is not photogenic. This is the best I could do.