Black Bean Enchilada Casserole
Source of Recipe
Pillsbury
List of Ingredients
1 lb. lean ground beef
1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix
2/3 cup water
1 tablespoon oil
1/2 cup chopped onion
2 garlic cloves, minced
1 (15-oz.) can black beans, drained, rinsed
1 (10-oz.) can Old El Paso® Enchilada Sauce
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
1/3 cup sour cream
7 or 8 Old El Paso® Flour Tortillas for Soft Tacos & Fajitas (from 10.5-oz. pkg.)
4 oz. (1 cup) shredded sharp Cheddar cheese
2 to 3 oz. crumbled chèvre (goat) cheese
1 cup Old El Paso® Thick 'n Chunky Salsa
3 green onions, sliced
Recipe
1. Heat oven to 400°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.
2. Add taco seasoning mix and water; mix well. Cook 2 to 4 minutes or until mixture is thickened, stirring occasionally.
3. 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.
4. 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.
5. Bake at 400°F. for 8 to 12 minutes or until cheeses are melted and casserole is thoroughly heated. Spoon salsa down center of casserole; sprinkle with green onions.
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