Cheap Recipes #11: Enchi-Lotta-Casserole

Want to do a fun casserole dish that will last a few days and go easy on your food stamp budget? The Enchi-Lotta-Casserole can serve up to 8 to 10 people, and you can have some for leftovers. Packed with beans, tomatoes, cheese and a spicy Southwest flavor, you can get the best of Mexican and cheesy dinner from this recipe. This recipe will also be great for individuals who need a diabetic-friendly meal or you can also substitute many of the ingredients for healthier or vegetarian options.

Ingredients List

• 1 lb. lean ground beef
• 1 large onion, chopped
• 2 cups salsa
• 1 can of black beans, rinse and drain
• 1/4 cup reduced-fat Italian salad dressing
• 1/4 tbsp. reduced sodium taco seasoning
• 1/4 tsp. ground cumin
• 6 to 8 flour tortillas
• 3/4 cup reduced-fat sour cream
• 1 cup shredded reduced-fat Mexican Cheese blend
• 1 cup lettuce, shredded
• 1 medium tomato, chopped
• 1/4 cup fresh cilantro, minced

First, get a large skillet and cook the beef and onion together over medium heat. Cook until the meat is no longer pink, then drain. Stir in salsa, dressing, beans, cumin and taco seasoning. Place three tortillas in a baking dish first prepared with cooking spray. Layer with half the meat mixture, then sour scream and cheese. Repeat the layers and build upwards.

Bake for 25 minutes at 400 degrees Fahrenheit with an aluminum foil cover. Remove the cover and bake for an addition 5 to 10 minutes or until heated through. Top with lettuce, tomato, cheese and cilantro. Serve!