Black Bean Enchilada Casserole

By á-2451

Bake a colorful and great-tasting casserole that begs for a fiesta!

Ingredients

• 1 lb. lean ground beef
• 1 (1-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 can (15 oz) Progresso® 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

Details

Servings 7
Preparation time 20mins
Cooking time 32mins

Preparation

Step 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.

Add taco seasoning mix and water; mix well. Cook 2 to 4 minutes or until mixture is thickened, stirring occasionally.

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.

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.

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.