Enchilada Casserole (Photo courtesy of www.tasteofhome.com)

It’s Taco Tuesday eve, so we are pre-gaming with a delicious enchilada casserole. You provide the margaritas, and we think all the basic food groups will be addressed.


Enchilada Casserole

Adapted from www.tasteofhome.com 



    • 1 pound lean ground beef
    • 1 large onion, chopped
    • 2 cups salsa
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1/4 cup Italian salad dressing
    • 2 tablespoons taco seasoning
    • 1/4 teaspoon ground cumin
    • 6 flour tortillas (8 inches)
    • 3/4 cup sour cream
    • 1 cup shredded Mexican cheese blend
    • 1 cup shredded lettuce
    • 1 medium tomato, chopped
    • 1/4 cup minced fresh cilantro



  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place 3 tortillas in an 11×7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
  2. Cover and bake at 400° for 25 minutes. Uncover; bake until heated through, 5-10 minutes longer. Let stand for 5 minutes; top with lettuce, tomato and cilantro.

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