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Enchilada Casserole




Source of Recipe


Internet


List of Ingredients




1 medium onion, chopped
2 tablespoons vegetable oil
1 (19-ounce) can enchilada sauce
1 (16-ounce) can black beans, rinsed and drained
1 (14 1/2-ounce) can diced tomatoes with jalapeños
1 (11-ounce) can Mexican-style corn, drained
1 teaspoon fajita seasoning or chili powder
1 teaspoon ground cumin
1 (10-ounce) package 6-inch corn tortillas
2 pounds lean ground beef, cooked
3 cups (12 ounces) shredded Mexican four-cheese blend


Recipe



Sauté onion in hot oil in a large skillet over medium-high heatuntil tender. Stir in next 6 ingredients. Reduce heat to low, andcook, stirring often, 5 minutes or until thoroughly heated.

Spoon one-third of sauce mixture in bottom of a lightly greased 13-x 9-inch baking dish. Layer with one-third of tortillas, half ofchicken, and 1 cup cheese. Repeat layers with one-third each of sauce mixture andtortillas, remaining chicken, and 1 cup cheese. Top with remainingtortillas, sauce mixture, and 1 cup cheese. Bake at 350° for 15 to 20 minutes or until golden and bubbly. Makes 8 servings