Ground Beef Enchilada Casserole

By barbsjustagirl

Ingredients

• 1 pound ground beef
• 1 small onion, chopped
• 1 T minced garlic
• salt and pepper
• 1 (14.5 ounce) can mexican stewed tomatoes
• 3 (8 ounce) cans tomato sauce
• 1 (4 ounce) can diced green chilis
• 1 (15 ounce) can black beans, drained and rinsed
• 2 1/2 T taco seasoning
• 1/2 C sour cream
• 1/2 t sugar
• 1 T butter
• 9 flour tortillas
• 3-4 C cheddar cheese, shredded

Details

Servings 8
Adapted from jamiecooksitup.net

Preparation

Step 1

1. Preheat your oven to 350 degrees. Into a large hot skillet place 1 pound ground beef, 1 chopped onion and 1 tablespoon minced garlic. Sprinkle a bit of salt and pepper over the top, give it a nice stir and let it brown over medium high heat.

2. When the mixture has browned and the onions are translucent add 1 can of diced Mexican stewed tomatoes. If you don’t have diced tomatoes, just stick a pair of kitchen scissors into the top of your opened can and snip the tomatoes into chunks.

3. Pour in all three cans of tomato sauce,

1/2 cup sour cream and 1 tablespoon of butter. Give everything a nice stir and let the mixture come to a boil allowing all of the ingredients to warm up.

4. Remove the pan from the heat and spray a 9×13 pan with cooking spray.

5. Cover the bottom of the pan with about 1/2 a cup of the saucy filling. Lay 3 tortillas out over the mixture.

7. Cover the sauce with about 1 cup of cheddar cheese. Add three more tortillas, one-third of the meat sauce and 1 cup of cheese. Repeat these layers once more…

8. Cover and bake for 45 minutes. Let set for 10 minutes. Serve.