Recipe: Black Bean Enchilada Casserole

BLACK BEAN ENCHILADA CASSEROLE

1 pound lean ground beef
1 (1.25 oz.) package Taco Seasoning mix
2/3 cup water
1 tablespoon oil
1/2 cup chopped onion
2 cloves garlic, minced
1 (15 ounce) can black beans, drained, rinsed
1 (10 ounce) can enchilada sauce
1 (4 1/2 ounce) can chopped green chilies, canned
1/2 cup sour cream
6 to 8 flour tortillas
4 ounces shredded sharp cheddar cheese (1 cup)
2 to 3 ounces crumbled chevre cheese
TO SERVE:
1 cup salsa
3 green onions, sliced

Heat oven to 400 degrees F.

Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently.

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 degrees F for 8 to 12 minutes or until cheeses are melted and casserole is thoroughly heated.

To serve, spoon salsa down center of casserole; sprinkle with green onions.

Servings: 6-8
Source: Pillsbury Quick & Easy Bake-off, March 2000