Friday, January 7, 2011

Layered Enchilada Bake

We have what we call "Fiesta Night" once a week.  I'd do it every night if I thought I could get away with it. 

My favorite fast food is Chipotle, after all.

I have a bit of a wide range of taco/burrito/enchilada recipes that I rotate between to keep it from being boring.  However, I'm certain my kids would be happy little campers if it was tacos every time.  Bring on the cheese and sour cream!

This is a new'ish recipe that I found sometime early in 2010.  It's quick to put together and dirties few dishes.  When we have tacos, I have these cute little bowls that I made at a paint-your-own pottery studio, and I just love filling each one with a different taco topping.  But then I have to wash them by hand because I'm afraid my "works of art" will get broken in the dishwasher.  Yes, I have issues.

Anyway, when I serve this, I just serve some corn on the side and maybe some tortilla chips (Tostitos Hint of Lime are my personal downfall.).  You could do a salad if you like instead of the veggie.  I just always have to have at least one vegetable on the table with any meal.  Honestly, I think I am the only person who serves peas with pizza!

Layered Enchilada Bake
Here's What You Need:
1 pound lean ground beef
1 onion, chopped
2 cups salsa
2 cans (15 oz. each) black beans, drained and rinsed
1/4 cup zesty Italian dressing
2 Tablespoons taco seasoning mix
6 flour tortillas (8 inch size)
1 cup sour cream
2 cups Mexican style shredded cheese

Here's What You Do:
Preheat oven to 400 degrees.  Let me start off and say, you can completely eliminate the ground beef and use a third can of black beans to make this a meatless meal.  In my opinion, you'll never miss the meat.  When I made this the last time, I just had half a pound of ground turkey in the freezer, so I used that, two cans of beans, and it was all good.  You just want enough of something to act as a filling.  If using meat, brown the meat with the onions in a large skillet.  Drain, if necessary.  Add salsa, beans, Italian dressing and seasoning mix.  Mix well.  I didn't have any Italian dressing this last go around.  Never missed it.

Lightly spray a 9x13 baking dish with cooking spray.  Arrange 3 of the tortillas in a single layer on the bottom of the baking dish; cover with layers of half each of the meat mixture, sour cream and then cheese.  Repeat layers.  Cover with foil.  Another note, I used light sour cream in this.

Bake for 30 minutes.  Remove the foil and bake 10 minutes more or until the casserole is heated through and the cheese is melted.  Let it stand for 5-10 minutes before serving.   Ole~!

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