We are headed to the
beach today! So far in preparation for
our beach trip, I got myself into some poison sumac. I’ve had several doses of steroids…this, of
course, weakened my immune system which promptly allowed me to get sick. Now, I’m on antibiotics. Additionally, Tiffany cracked her iPhone
cover. We like to maximize the annoying
stuff to add additional pressure prior to a vacation. We’ve found that this strategy actually makes
the first look at the beach and the first cocktail all the better. I’ve also decided that the imminent shark
attack that awaits me might now actually be thwarted due to disinterest on the
shark’s part because of my pustules and runny nose.
I made this casserole
for friends last night (Hey Colt and David!).
It was super easy and super good.
You should check out more of the recipes on Get Off Your Butt andBake. Good stuff!
Cheesy Enchilada
Casserole
Ingredients
1 pound lean ground
beef
1 large onion, chopped
 |
1 can (15 oz) black
beans, drained
¼ cup reduced-fat
Italian salad dressing
2 tablespoons
reduced-sodium taco seasoning
¼ teaspoon ground
cumin
6 flour tortillas
1 ¼ cup frozen corn
¾ cup sour cream
2 cups shredded
Mexican cheese blend
Handful of nacho
cheese Doritos
1 cup shredded lettuce
1 medium tomato, diced
Preparation
In a large skillet,
cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa,
beans, corn, dressing, sour cream, taco seasoning and cumin.
Spoon a generous layer
of the meat mixture on the bottom of a 2 quart baking dish. Sprinkle with cheese. Place a flour tortilla on the top of the
meat/cheese mixture. Add another layer
of meat, cheese and tortilla. Repeat as
many layers as you like. The last and
final layer should be a healthy dose of grated cheese and a handful of Doritos.
Cover with foil that
has been sprayed with Pam and bake at 400 degrees for 25 minutes, or until hot
and bubbly. Let stand for 5 minutes
before topping with lettuce and tomato.
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