Week 37: Cheesy Enchilada Casserole

The Recipe
500g ground beef
1 onion, chopped
1 can (8oz) of salsa
1 can (14 oz) stewed tomatoes
1 can (14 oz) beans
3/4dl Italian salad dressing
2 tbsp taco seasoning
1/4 tsp ground cumin
4 flour tortillas
1 can corn
1 dl sour cream
250gr shredded cheese

Garnish:
shredded lettuce
chopped tomato
guacamole

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the salsa, stewed tomatoes, beans, dressing, sour cream, corn, taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of a baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil and bake at 200°C for 25 minutes.

Let stand for 5 minutes before topping with lettuce, tomato and guacamole.

The Verdict
I forgot to cover with foil, but don't really think that made too big of a difference.
I also didn't have any guacamole - that was a mistake!

Apart from that I really liked it though. I think I'd also add chopped bell pepper another time, but that's about the only alteration I'd make. Definitely worth making again.