Black Bean Enchilada Casserole Recipe
Ingredients
| Lean ground beef | 1 Pound | |
| Taco seasoning mix package | 1 | |
| Water | 3/3 Cup (16 tbs) | |
| Oil | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Black beans | 1 Can (10oz), drained, rinsed | |
| Sauce | 1 Can (10oz) | |
| Green chilies | 1 Can (10oz), chopped | |
| Sour cream | 1/3 Cup (16 tbs) | |
| 7 or 8 Old El Paso Flour Tortillas for Soft Tacos and Fajitas (from 10.5 oz.pkg.) | ||
| Shredded sharp Cheddar cheese | 4 Ounce | |
| Crumbled goat cheese | 2 Ounce | |
| 1 cup Old El Paso Thick'n Chunky Salsa | ||
| 3 chopped green onions | ||
Directions
Preheat oven in Convection Bake to 400°F (*375°F).
Brown ground beef in large skillet, stirring frequently.
Drain. Add taco seasoning mix and water. Mix well. Cook 2 to 4 minutes or until mixture is thickened, stirring occasionally.
Heat oil in 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 chilies. 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 2-quart (7" x 11") baking dish.
Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheeses.
Convection Bake for 10 to 20 minutes or until cheeses are melted and casserole is thoroughly heated. Spoon salsa down center of casserole. Sprinkle with green onions.
Brown ground beef in large skillet, stirring frequently.
Drain. Add taco seasoning mix and water. Mix well. Cook 2 to 4 minutes or until mixture is thickened, stirring occasionally.
Heat oil in 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 chilies. 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 2-quart (7" x 11") baking dish.
Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheeses.
Convection Bake for 10 to 20 minutes or until cheeses are melted and casserole is thoroughly heated. Spoon salsa down center of casserole. Sprinkle with green onions.
Chef
