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Beef Enchilada Casserole
Beef Enchilada Casserole

Beef Enchilada Casserole

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 lb 95% lean ground beef
1 Tbsp Southwestern Seasoning Mix
1/4 tsp salt
1 can (11 oz.) enchilada sauce
1/4 cup water
1/2 cup medium thick and chucky salsa
12 yellow corn tortillas
1/4 cup snipped fresh cilantro divided
1 can black beans
1 1/2 cups shredded Colby & Monterey Jack cheese blended, divided
Sour Cream and lime wedges (optional)
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Let's Make It
1. Combine beef, seasoning mix and salt in 10 inch skillet. Cook over medium-high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles using Mix N Chop. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.
2. As beef mixture cooks, place tortillas in a stack and cut into 1 inch pieces using Pizza Cutter. Snip cilantro using kitchen shears. Shred cheeses using deluxe cheese grater.
3. Arrange half of the tortillas evenly over bottom of deep covered baker; top with half of the beef mixture, half the beans, and half of the cheese. Sprinkle 2 Tbsp. of the cilantro over cheese. Top with remaining tortillas, beef mixture, beans, and cheese.
4. Microwave baker on HIGH 3-5 minutes or until cheese is melted. Garnish with remaining 2 Tbsp. cilantro. Serve with sour cream and lime wedges, if desired.
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