Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s recipe: Cheesy Enchilada Casserole.
We stumbled upon this enchilada casserole last week, and we instantly knew that it was the perfect dish to launch our #BYOL (bring your own lunch) series. Thanks to Six Sister Stuff for the original recipe.
Step 0 – Gather Your Ingredients
+ 1 pound lean ground beef (90% lean)
+ 1 large onion, chopped or season with Onion powder or minced onion
+ 2 ½ cups salsa
+ 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
+ ¼ cup reduced-fat Italian salad dressing
+ 2 tablespoons reduced-sodium taco seasoning
+ ¼ teaspoon ground cumin
+ 6 flour tortillas (8 inches)
+ 1 small can of drained corn, or about 1 ¼ cups of frozen corn (optional)
+ ¾ cup reduced-fat sour cream *Note: I used ½ cup
+ 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
+ 1 cup shredded lettuce
+ 1 medium tomato, chopped
+ ¼ cup minced fresh cilantro
Step 1 – Cook the Beef
+ Cook the beef and onion over medium heat in a large skillet. Drain the pan when its done.
+ Stir in the salsa, beans, dressing, sour cream, corn, taco seasoning and cumin.
Step 2 – Lay it Out
+ In a two-quart baking dish, spread some of the meat mixture to the bottom. Sprinkle the mixture with cheese. Place corn tortillas over the mixture. Repeat as necessary.
+ The top layer should be tortillas under a fat stack of cheese, but you can do whatever you want. The sky is the limit.
Step 3 – Get Baked
+ Spray some cooking spray onto some foil, and use that foil to cover the casserole. Bake at 400 degrees for 25 minutes.
+ Pull it out. Let it stand for five minutes, and top it off with fresh tomato, cilantro and lettuce.
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