Wednesday, October 20, 2010

Layered Enchilada Bake

My coworker Angela recommended this recipe as one that is easily freezable. I wanted to take another casserole to my sister in law, who just had a baby, so I cut the recipe in half for serving and froze half of it for her while we ate the other half. Corey loved it!


Recipe Notes

Thanks Serve with cilantro (pictured above), chopped lettuce, and/or chopped fresh tomatoes. There is a full-fat version of this recipe and a lower fat version of this recipe. I have shown the lower fat version here.

Nutritional Information (per serving - serves 8)

400 calories - 15 g. fat - 39 g. carbohydrates - 6 g. fiber


  • 1 lb. lean ground beef (I used 93% lean)
  • 1 large onion, chopped
  • 2 c. salsa
  • 1 can black beans, rinsed and drained
  • 1/4 c. light Italian dressing
  • 2 tbsp. taco seasoning mix
  • 6 eight-inch flour tortillas
  • 1 c. light sour cream
  • 8 oz. package 2% milk Mexican shredded cheese blend


1. Preheat oven to 400 degrees.

2. Brown meat and onions in a skillet and drain. Stir in salsa, black beans, Italian dressing, and taco seasoning.

3. Arrange 3 tortillas in the bottom of a 9x13 baking dish (cut tortillas to fit). Top with 1/2 meat mixture, 1/2 c. sour cream, and 1/2 cheese. Repeat.

4. Cover and bake for 40 minutes or until casserole is heated through and cheese is melted. Uncover after first 30 minutes and bake final 10 minutes uncovered. Let stand 5 minutes before serving.

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