By Brittanie Peterson
Preheat your oven to 375°F (190°C).
Chop the medium onion finely.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add 1 pound of lean ground beef to the skillet. Cook until the beef is browned, breaking it apart with a spoon, about 7-10 minutes.
Drain and rinse the black beans. Add them to the cooked beef along with 1 teaspoon of cumin, 1 teaspoon of chili powder, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Stir to combine.
Spread a small amount of enchilada sauce on the bottom of a 9x13 inch baking dish.
Place 6 corn tortillas over the sauce, overlapping as needed.
Spread half of the beef and bean mixture over the tortillas, then top with 1 cup of cheese and half of the remaining enchilada sauce.
Repeat the layering with 6 more tortillas, the remaining beef and bean mixture, another 1 cup of cheese, and the rest of the enchilada sauce.
Cover the casserole with aluminum foil and bake for 20 minutes in the preheated oven.
Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before slicing and serving.
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This Casserole Mexican Comfort Food recipe is ready in 45 minutes and features Lean ground beef, Black beans, Corn tortillas and other delicious ingredients. Contains 400 calories total.
Preheat your oven to 375°F (190°C).
Chop the medium onion finely.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add 1 pound of lean ground beef to the skillet. Cook until the beef is browned, breaking it apart with a spoon, about 7-10 minutes.
Drain and rinse the black beans. Add them to the cooked beef along with 1 teaspoon of cumin, 1 teaspoon of chili powder, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Stir to combine.
Spread a small amount of enchilada sauce on the bottom of a 9x13 inch baking dish.
Place 6 corn tortillas over the sauce, overlapping as needed.
Spread half of the beef and bean mixture over the tortillas, then top with 1 cup of cheese and half of the remaining enchilada sauce.
Repeat the layering with 6 more tortillas, the remaining beef and bean mixture, another 1 cup of cheese, and the rest of the enchilada sauce.
Cover the casserole with aluminum foil and bake for 20 minutes in the preheated oven.
Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before slicing and serving.
Calories per Serving: 400
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