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Cheesy Enchilada Casserole

From An Expat Cooks

Cheesy Enchilada Casserole

8 servings


  • 1 pound (450 g) lean ground beef
  • 1 large onion, chopped
  • 2 1/2 cups (590 mL) salsa
  • 1 can black beans or kidney beans, drained and rinsed
  • 1/4 cup (60 mL) Italian dressing
  • 2 Tablespoons taco seasoning
  • 1/4 teaspoon ground cumin
  • 6 flour or corn tortillas (8")
  • 1 small can of corn, drained
  • 3/4 cup (170 g) sour cream
  • 2 cups (230 g) shredded Mexican cheese blend or your favorite kind
  • 1 cup shredded lettuce
  • 1 medium tomato chopped
  • 1/4 cup minced fresh cilantro


Preheat oven to 400 degrees F (200 C).

In a large skillet, cook beef and onion over medium heat until no longer pink; drain fat. Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning, and cumin.

Spoon some of the meat mixture into the bottom of a 2 qt. baking dish and spread to cover the bottom. Place tortillas on top of meat mixture, tearing as needed to fit (I used a 2 qt. oblong baking dish. I ripped the flour tortillas in half and used three halves to make a layer. They fit perfectly.) Spoon some more meat mixture on top of the tortillas and then top with some grated cheese. Add more tortillas, then meat, then cheese until it's all used up (I had 3 layers). The last layer on top should be a generous amount of cheese.

Cover with foil that has been sprayed with baking spray and bake for 25 minutes. Remove foil and bake another 5 minutes until cheese is melted and the casserole is bubbly.

Let stand for 5 minutes and top with lettuce, tomato, and cilantro (or whatever toppings you like).