LAYERED ENCHILADA BAKE-serves 8
I love this and often eat it in the morning after exercising (at 9 or 10 AM!)
1 lb. lean ground beef
1 lg. onion, chopped
2 cups thick & chunky salsa
1 can (15 oz.) black beans, rinsed & drained
1/4 cup Italian dressing
2 Tbsp. taco seasoning mix
6 flour tortillas (8 in.)
1 cup sour cream
8 oz. Mexican style finely shredded cheese
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after baking, garnish with shredded lettuce, chopped tomatoes, and cilantro
Heat oven to 400. Brown meat & onions in skillet; drain. Stir in salsa, beans, dressing & seasoning mix.
Arrange 3 tortillas on bottom of 13 x 9-inch baking dish; cover with layers of half of each: meat mixture, sour cream, and cheese. Repeat layers.
Cover, and bake 30 minutes. Uncover and bake 10 more minutes. Let stand for 5 minutes before cutting to serve.
Before serving, garnish with lettuce, tomatoes, and cilantro.
*I have only used ground beef but if the fat content in this scares you, you could try reduced fat items, ground turkey, maybe even chicken would work???
