I'm OK with Wednesday Night Casseroles (Cheesy Enchilada Casserole)

Apparently Wednesday night is enchiladas in casserole form night at mi casa.  I am completely OK with this.  Others appear to be OK with this as well. 

I am also ok with the weather getting back to cool, MSU playing on TV tonight, the fact that this trusty old Ann Taylor striped black sweater has made it one more season, and that my work lets me drink unlimited cups of coffee. 

Cheesy Enchilada Casserole

1 lb lean ground beef (96/4)
1 large onion, chopped
2 1/2 cups of salsa
1 can black beans, rinsed and drained
1/4 cup fat free Italian dressing
2 tbl reduced sodium taco seasoning
1/4 tsp ground cumin
1 small can or corn, drained
1/2 cup of fat free sour cream
2 cups shredded reduced fat Mexican cheese blend
6 flour tortillas
1 cup shredded lettuce
1 medium tomato, chopped

In a large skillet, brown the meat and the onions.  Once it's cooked, add the salsa, beans, dressing, sour cream, taco seasoning, and cumin. 

Put a layer of the meat mixture on the bottom of a large glass baking dish.  Top with some cheese and two tortillas.  Repeat, ending with a generous sprinkling of cheese on top. 

Bake for 25 minutes or until hot and bubbly. 

Divide into six equal slices.

Serving size 1 slice
Points plus 10

*I completely spaced and forgot to add the lettuce and tomatoes.  I bet that would have been a great crunch though.  Oh well. 

**I hope you don't completely space and forget to enter the giveaway for the Weight Watcher magazine subscription!! Go visit this post quick fast and in a hurry...

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