Cheesy Enchilada Casserole

Cheesy Enchilada Casserole
  • 1 pound lean ground beef (I ended up using shredded chicken)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (16 oz.) jar salsa
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1/4 cup Italian salad dressing
  • 2 tablespoons taco seasoning
  • 2 teaspoons chili powder
  • 1/4 teaspoon ground cumin
  • 1 1/4 cups frozen corn
  • 1/2 cup sour cream
  • 3 (8 inch) flour tortillas
  • 3 cups Mexican cheese blend
  • 1 medium tomato, chopped
  • 1/4 cup chopped fresh cilantro
  • Sour cream, for topping
  • Salt and pepper, to taste

Preheat oven to 400 degrees.  In a large skillet, brown ground beef, onion and garlic until meat is no longer pink.  Stir in salsa, beans, corn, Italian dressing, sour cream, taco seasoning, chili powder and cumin.  Season with salt and pepper, to taste.  Lightly grease a 2 quart baking dish (or 9x9 pan).  Spoon a generous layer of mixture into the bottom of the pan.  Sprinkle with grated cheese.  Place a tortilla on top of the meat and cheese layer.  Repeat twice more, then top the last tortilla with remaining meat mixture and remaining cheese.  Bake, uncovered, for 20-25 minutes or until hot and bubbly.  Let stand for 5 minutes, then top with tomato, cilantro and sour cream, to serve.