Enchilada Casserole is ‘guilt-free’ comfort food

Italian salad dressing gives this Enchilada Casserole a spicy kick.

When we think of “comfort foods,” our thoughts usually run to starchy, down-home cooking with such Southern delicacies as mashed potatoes, macaroni and cheese and pot roast on the menu.

This recipe for Enchilada Casserole, provided by Brenda Pilson, is actually a guilt-free comfort food. It’s hearty enough to qualify as a comfort food, but with reduced-fat salad dressing, reduced sodium taco seasoning and reduced-fat sour cream and cheese, this casserole is actually a good choice for a guilt-free comfort food.

The Italian salad dressing gives the casserole just a little kick. It is also one of those dishes that is good warmed up because the flavors all blend as it sits overnight.

Enchilada Casserole

1 lb. lean ground beef

1 onion, chopped

2 cups salsa

1 can (15 oz.) black beans, rinsed and drained

1/4 cup reduced-fat Italian salad dressing

2 Tablespoons reduced-sodium taco seasoning

6 ( 8 inch) flour tortillas

3/4 cup reduced-fat sour cream

1 cup shredded, reduced-fat Mexican blend cheese

Shredded lettuce

1 medium tomato, chopped for garnish

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain.

Stir in salsa, beans, salad dressing and taco seasoning, stirring until blended . Place three tortillas in a 2 quart baking dish that has been coated with any non-stick cooking spray.

Layer with half of the meat mixture, sour cream and cheese. Repeat layers.

Bake at 400 degrees for 25 minutes. Uncover and cook an additional 5 minutes. Let stand for about 5 minutes before topping with the lettuce and tomato.

Serves six to eight.