Black Bean and Beef Enchilada Casserole by
Ingredients
Ingredients
1/2 pound ground beef
1 small onion, chopped
1 and ½ teaspoons chili powder
1 teaspoon ground cumin
1 can pinto beans, drained and rinsed (15 oz)
1 can black beans, drained and rinsed (15 oz)
1 can diced green chili peppers (4 oz)
1 (16 oz) container sour cream
¼ teaspoon salt
12 corn tortillas (6 inches in diameter each)
1 can enchilada sauce (10 oz)
1 cup shredded cheddar cheese
Instructions
Instructions
Preparing the bean-meat mixture:
In a large skillet, on medium-high heat, cook the ground beef, chopped onion until meat is no longer pink, drain all the fat/liquid from the pan. Add chili powder, cumin, and 1/4 teaspoon of salt into the meat mixture and cook, stirring for about a minute, to let the spices mix in and until onion is soft. Add drained and rinsed black beans and pinto beans, and undrained chili peppers into meat mixture off heat. Taste the meat-bean mixture, and add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed. Set aside.
Assembling the casserole:
Use 2.8 L (3 quarts) rectangular baking dish - 11 inches long x 8.5 inches wide x 3 inches deep. Place 4 tortillas on the bottom, overlapping to cover the bottom of the casserole dish. Spread 1/3 of the meat-bean mixture over the tortillas. Top with 1/3 of sour cream, dropping it in small dollops all over, then carefully spreading it over the meat-bean mixture. Top the sour cream with 1/3 of enchilada sauce. Repeat layers 2 more times (3 total layers)
NOTE: For the final layer, reverse the order of beef mixture and sour cream, by adding sour cream and enchilada sauce first (over the tortillas), then top the sour cream and enchilada sauce with the the remaining beef mixture with cheese on top.
Bake at 375 F for 25 minutes covered, then remove foil, top with shredded cheddar cheese, and bake for 10 more minutes uncovered.
Preparing the bean-meat mixture:
In a large skillet, on medium-high heat, cook the ground beef, chopped onion until meat is no longer pink, drain all the fat/liquid from the pan. Add chili powder, cumin, and 1/4 teaspoon of salt into the meat mixture and cook, stirring for about a minute, to let the spices mix in and until onion is soft. Add drained and rinsed black beans and pinto beans, and undrained chili peppers into meat mixture off heat. Taste the meat-bean mixture, and add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed. Set aside.
Assembling the casserole:
Use 2.8 L (3 quarts) rectangular baking dish - 11 inches long x 8.5 inches wide x 3 inches deep. Place 4 tortillas on the bottom, overlapping to cover the bottom of the casserole dish. Spread 1/3 of the meat-bean mixture over the tortillas. Top with 1/3 of sour cream, dropping it in small dollops all over, then carefully spreading it over the meat-bean mixture. Top the sour cream with 1/3 of enchilada sauce. Repeat layers 2 more times (3 total layers)
NOTE: For the final layer, reverse the order of beef mixture and sour cream, by adding sour cream and enchilada sauce first (over the tortillas), then top the sour cream and enchilada sauce with the the remaining beef mixture with cheese on top.
Bake at 375 F for 25 minutes covered, then remove foil, top with shredded cheddar cheese, and bake for 10 more minutes uncovered.