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Ingredients
- 2 pounds ground chuck
- 1 onion, chopped
- 1 (15.25-ounce) can black beans,
- drained and rinsed
- 2 (10-ounce) cans enchilada sauce
- 1 (8-ounce) can tomato sauce
- 14 (5-inch) corn tortillas
- 2 (8-ounce) packages shredded
- Mexican four-cheese blend
- Garnish: Mexican crema, chopped
- tomatoes, minced fresh cilantro
Details
Servings 6
Preparation
Step 1
In a large skillet, combine ground chuck and onion. Cook over medium heat until beef is browned and crumbly; drain. Return beef mixture to skillet. Stir in beans, enchilada sauce, and tomato sauce; bring to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes.
Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
Tear tortillas into bite-size pieces. Layer half of pieces in bottom of prepared baking dish. Top with half of beef mixture. Sprinkle 1 package of cheese over beef mixture. Repeat layers, ending with cheese.
Bake for 25 to 35 minutes or until hot and bubbly. Garnish with Mexican crema, chopped tomatoes, and minced cilantro, if desired.
Note: This casserole can be assembled up to 2 days before baking. Store, covered, in the refrigerator. Increase baking time to 35 to 45 minutes if the casserole is going directly from refrigerator to oven.
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