Black Bean Enchilada Casserole

By bonitariley

Black Bean Enchilada Casserole

Ingredients

• Ingredients
• 1 1
• lb. lean ground beef SAVE $
• 1 1
• (1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
• 2/3 cup water SAVE $
• 1 1
• tablespoon oil SAVE $
• 1/2 1/2
• cup chopped onion SAVE $
• 2 2
• garlic cloves, minced
• 1 1
• can (15 oz) Progresso™ black beans, drained, rinsed
• 1 1
• (10-oz.) can Old El Paso™ Enchilada Sauce
• 1 1
• (4.5-oz.) can Old El Paso™ Chopped Green Chiles
• 1/3 1/3
• cup sour cream
• 7 7
• or 8 Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas (from 10.5-oz. pkg.)
• 4 4
• oz. (1 cup) shredded sharp Cheddar cheese SAVE $
• 2 2
• to 3 oz. crumbled chèvre (goat) cheese
• 1 1
• cup Old El Paso™ Thick 'n Chunky Salsa
• 3 3
• green onions, sliced SAVE $
• Order Ingredients Powered by Chicory

Preparation

Step 1

Steps
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.