Enchilada Casserole

Who doesn't love Mexican food? I made this recipe a few weeks ago and it was delightful! I will certainly be making it again. Served it with spanish rice. Enjoy!

Enchilada casserole

1 lb. lean ground beef

1 (1-oz.) pkg. Taco Seasoning Mix

2/3 cup water

1 tablespoon oil

½ cup chopped onion (I used more)

2 garlic cloves, minced

1 can (15 oz) black beans, drained, rinsed

1 (10-oz.) can Enchilada Sauce (I used 2 green)

1 (4.5-oz.) can Chopped Green Chiles

1/3 cup sour cream (I doubled)

6 Flour Tortillas

4 oz. (1 c.) shredded Mexican cheese (I used 8 oz)

2 to 3 oz. crumbled chèvre (goat) cheese (didn’t have)

1 cup Thick 'n Chunky Salsa

3 green onions, sliced (didn’t use)

Heat oven to 400°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. 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°F. for 8 to 12 minutes or until cheeses are melted and casserole is thoroughly heated. Spoon salsa down center of casserole; sprinkle with green onions. (I didn’t have taco seasoning but used chili powder and chili-O - will try the taco seasoning next time).