The original recipe is called “Cheesy Enchilada Caserole” but it has layers in it and i thought it was more reminiscent of a lasagna than an enchilada, hence the reasoning for the name change 🙂
This was really yummy and makes a bunch! I already have dinner done for tomorrow now too 🙂 Yay for not cooking on Friday’s! 😉
– 1 pound lean ground beef
– 1 small onion, diced ( you can also use onion powder in place of the onion for a quick swap)
– 2 cups salsa
– 1 (15 oz). can black or red kidney beans, rinsed and drained well
– 1/4 cup Italian dressing
– 2 tbsp. Taco seasoning mix
– 1/4 tsp. ground cumin
– 6 corn tortillas
– 1 1/2 cups corn, frozen or canned is fine
– 1/2 cup sour cream
– 2 + cups shredded cheddar cheese, ( you can also use a Mexican cheese blend)
– shredded lettuce
– diced tomato
– fresh cilantro (optional)
Preheat your oven to 400F. Begin by browning your ground beef and onion (onion powder) in a large skillet. Drain the fat and return meat to the pan.
Stir in the salsa, beans, corn, sour cream, dressing, taco seasoning, and cumin into the meat. Now we will begin building the layers, start by spooning a generous amount of the mixture into the bottom of a 2-quart baking dish. Sprinkle with a good amount of cheese and then place two tortillas side by side on top of the cheese. I halved another tortilla and made two half circle moons for the bottom of the dish (see picture for details). Repeat this way for as many layers as you want/will fit into your pan. The last and final layer should have a good amount of cheese to finish the dish.
Cover your dish with tin foil, sprayed with Pam and bake I your preheated oven for 25 minutes or until hot and bubbly. Allow to sit and cool for 5 minutes, top with lettuce and tomatoes before serving.