Enchilada Casserole

By McCarleyRHLAC

Ingredients

• 3 tablespoons Crisco® Pure Corn Oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 pounds lean ground beef
• 1 (1.25 oz.) package taco seasoning mix
• 1 (4 oz.) can diced green chiles
• Salt and pepper
• 12 corn tortillas (5 to 6-inch diameter)
• 1 (15 oz.) can black beans, rinsed and drained
• 2 cups shredded sharp Cheddar cheese or shredded Mexican blend cheese
• 1 (10 oz.) can enchilada sauce
• 1 (16 oz.) jar salsa

Details

Adapted from crisco.com

Preparation

Step 1

1. HEAT oven to 350°F. Coat 13x9x2-inch glass baking dish with no-stick cooking spray.

2. HEAT oil in large skillet over medium heat. Add onion and garlic. Cook and stir just until onion is soft. Remove from skillet. Add ground beef to skillet. Cook over medium-high heat about 10 minutes or until brown. Drain. Reduce heat to low. Return cooked onion and garlic to skillet. Mix in taco seasoning and green chiles. Cook and stir 5 minutes. Season with salt and pepper to taste.

3. OVERLAP 6 tortillas on bottom of prepared dish, covering dish completely. Spoon beef mixture evenly over tortillas. Spoon beans over beef. Pour half of enchilada sauce and half of salsa over beans. Sprinkle with 1/2 cup cheese. Cover with remaining 6 tortillas. Pour remaining enchilada sauce and salsa over tortillas. Sprinkle with remaining cheese.

4. BAKE 30 minutes or until hot and bubbling at edges. Let stand 5 to 10 minutes before serving