cup shredded
reduced-fat Mexican cheese blend (4 oz)
Fat-free sour cream,
if desired
Directions
1.
Heat oven to 350°F. In 12-inch
nonstick skillet, cook beef and
onion over medium-high heat 5 to 7
minutes, stirring occasionally,
until thoroughly cooked; drain.
Reserve 1/4 cup enchilada sauce; set
aside. Add remaining enchilada
sauce, corn and chiles to beef
mixture. Stir in cumin and chili
powder. Reduce heat to medium-low;
simmer uncovered 5 minutes.
2.
Spray 9-inch round (2-quart) glass
baking dish with cooking spray. Place 1
tortilla in casserole; top with about
3/4 cup of the beef mixture and 3
tablespoons of the cheese. Repeat layers
3 times. Top with remaining tortilla,
the reserved enchilada sauce and the
remaining cheese.
3.
Bake, uncovered, 30 to 40 minutes or
until hot and cheese is melted. Cool 5
minutes. Serve with sour cream.
