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Cheesy Enchilada Casserole is for Dinner.

Cheesy Enchilada Casserole takes 20 minutes to prepare.

Cheesy Enchilada Casserole takes 25 minutes to cook.

Cheesy Enchilada Casserole makes 12 servings.

The ingredients for Cheesy Enchilada Casserole are:

CHEESY ENCHILADA CASSEROLE

Ingredients

1 pound lean ground beef ( 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 or corn tortillas (8 inches)

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

3/4 cup sour cream *Note: I used 1/2 cup

2 cups shredded Mexican cheese blend or your favorite cheese

1 cup shredded lettuce

1 medium tomato, chopped

1/4 cup minced fresh cilantro

Here is how you make Cheesy Enchilada Casserole:

DirectionsIn a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.Stir in the salsa, beans, corn, dressing, sour cream, 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.Serving Size:?Makes 12 1x2 inch pieces

The nutritional information for Cheesy Enchilada Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 239.4

• Total Fat: 12.4 g
• Cholesterol: 38.3 mg
• Sodium: 506.0 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 2.4 g
• Protein: 14.4 g

Cheesy Enchilada Casserole is Mexican cuisine.