Since I’m on a diet, I’m always thinking about food. Since I’m ALWAYS on a diet…I get a little obsessive thinking about all the food I’m missing out on…etouffee, pizza, pasta, red beans & rice, pie. The list could go on and on. Sweet carbs…love of my life…oh, how I miss you.
This recipe is a dish I have been craving every minute since the start of the “This time I’m serious diet.” My mother-in-law introduced me to it and it is FABULOUS.
The meat…the cheese…the SOUR CREAM! The CALORIES!!! Yes! Yes!
It’s a dish that’s fantastic for dinner, leftover breakfast or lunch. Who doesn’t like Mexican?
It’s so fantabulous I think I should change my name to Senorita Mamacita.
Layered Enchiladas
1 lb ground beef
1 small onion, chopped
2 cups salsa-mild, medium or hot- I prefer Pace Picante Hot
1 can black beans, drained
1/4 cup Zesty Italian dressing
2 Tbsp taco seasoning mix
6 flour tortillas (8 inch)
1 cup sour cream
1 pckg Mexican blend cheese
Preheat oven to 400 degrees. Brown meat and onion in medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
Arrange 3 of the tortillas in a single layer on the bottom of a 13×9 inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.
