Recipes, Projects & More

Enchilada Casser-Ole A delicious and easy enchilada casserole

A peice of enchiladas1 lb. lean ground beef1 large onion, chopped2 cups salsa1 can (15oz.) black beans, rinsed and drained1/4 cup Italian salad dressing2 tbsp. taco seasoning1/4 tsp. ground cumin6 flour tortillas (8 inch)Black olives (optional)3/4 cup sour cream1 cup shredded Mexican cheese blend1 cup lettuse1 medium tomatoe, chopped1/4 cup minced fresh cilantro

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half on the meat mixture, sour cream and cheese. Repeat layers. On last layer sprinkle balck olives (optional).In my house half of the people like black olives and half don’t, so I put it on half.

Half of the dinner covered in black olives.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 lettus, tomoatoe and cilantro.