Black Bean Enchilada Casserole
Source of Recipe
Internet
List of Ingredients
1 pound lean ground beef
1 (1.25 oz.) package Taco Seasoning mix
2/3 cup water
1 tablespoon oil
1/2 cup chopped onion
2 cloves garlic, minced
1 (15 ounce) can black beans, drained, rinsed
1 (10 ounce) can enchilada sauce
1 (4 1/2 ounce) can chopped green chilies, canned
1/2 cup sour cream
6 to 8 flour tortillas
4 ounces shredded sharp cheddar cheese (1 cup)
2 to 3 ounces crumbled chevre cheese
TO SERVE:
1 cup salsa
3 green onions, sliced
Recipe
Heat oven to 400 degrees F.
Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently.
Add taco seasoning mix and water; mix well. Cook 2 to 4 minutes or until mixture is thickened, stirring occasionally.
Meanwhile, heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 3 to 4 minutes or until tender.
Add beans, enchilada sauce and green chiles; mix well. Bring to a boil, stirring occasionally.
Remove from heat. Stir in sour cream.
Spoon ground beef mixture down center of each tortilla. Roll up; place seam side down in ungreased 12x8-inch (2-quart) baking dish. Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheeses.
Bake at 400 degrees F for 8 to 12 minutes or until cheeses are melted and casserole is thoroughly heated.
To serve, spoon salsa down center of casserole; sprinkle with green onions.
Servings: 6-8
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