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.
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
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.