2012 Week #10

Mexican Casserole

1 lb lean ground beef (I used ground turkey)
1 large onion, chopped
2 1/2 cups of salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup italian salad dressing
2 tablespoons taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn
3/4 cup sour cream
2 cups shredded Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 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, sour cream, corn (optional), taco seasoning and cumin. Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese. Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like. The last & final layer should be a healthy dose of grated cheese. Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

We really enjoyed this one! I actually ended up not doing the toppings because I was being lazy but next time I will try it with them.