This is a really fast meal to throw together and it warms in the microwave for those days you don't want to turn the oven on.
1 lb 95% lean ground beef
1 tbsp taco seasoning (no sodium)
¼ tsp salt (omit if using full sodium taco seasoning)
1 can enchilada sauce
¼ cup water
½ cup medium thick and chunky salsa
12 yellow corn tortillas
¼ cup snipped fresh cilantro, divided
1 cup shredded Colby & Monterey Jack cheese blend, divided
Sour Cream and lime wedges (optional)
I like to stir about a half cup black beans in with the meat mixture for extra fiber and to make it more filling.
1. Combine beef, seasoning mix and salt in 10 inch skillet. Cook over medium – high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.
2. As beef mixture cooks, place tortillas in a stack and cut into 1 inch pieces. Snip cilantro easily using Kitchen Shears.
3. Arrange half of the tortillas evenly over bottom of deep casserole dish; top with half of the beef mixture and half of the cheese. Sprinkle 2 tbsp of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.
4. Microwave dish on HIGH 3-5 minutes or until cheese is melted. Garnish with remaining 2 tbsp cilantro. Serve with sour cream and lime wedges, if desired.Yield 6 servings
For a variation, swap ground turkey for the beef and a green enchilada sauce for the red.