Enchilada Casserole

TGIF everyone! I hope you are ready for the weekend as much as I am. On this week's installment of Foodie Friday's, I show you how to make Enchilada Casserole. I made this earlier in the week and my wife went crazy for it. It was even better as leftovers the next day. Let's get to it.

Here is what you will need:

• 1 pound lean ground beef
• 1 large onion
• 2 cups homemade salsa
• 1 can 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
• 1/4 cup minced fresh cilantro

Once you have everything prepped, get to cooking!

• 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 three tortillas in an 11-in. x 7-in. baking dish coated with cooking spray. 
• Layer with half of the meat mixture, sour cream and cheese. Repeat layers. 

• Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. 
• Let stand for 5 minutes; top with lettuce, tomato and cilantro. 

Easy stuff huh? This is one of the easiest and most delicious meals I have made in a long time. The tortillas create a soft crust and the filling is so good. Make sure to rinse and drain the black beans, the extra juice in the can will mess up your filling. Also, make sure to drain the grease from the meat, or else the grease will surface while cooking and be unpleasant to look at.

Try this meal out next week or over the weekend for your family or friends. I guarantee they will love it! It is cheap and yields about 8 servings. Bon Appetit!