Beef - Layered Beef and Black Bean Enchilada Casserole

Serves: 6

  • 2 cups cooked crumbled beef
  • 1/2 teaspoon ADAMS CUMIN
  • 1/2 teaspoon ADAMS CORIANDER
  • 2 tablespoons ADAMS CILANTRO FLAKES
  • 1 15 oz can, drained black beans
  • 1 4 oz can, drained green chili peppers
  • 1 10 oz can red enchilada sauce
  • 8 corn or flour tortillas
  • 2 cups shredded Mexican blend cheese
  • 1 8 oz container sour cream
  • 1/2 teaspoon ADAMS SALT
  • 1/2 teaspoon ADAMS GROUND BLACK PEPPER
Heat oven to 375 degrees. In skillet cook beef crumbles and add all spices and herbs. Stir in beans and peppers. In 11x7 casserole dish, spread half sauce on bottom, place 4 tortillas over sauce, spoon half of beef mixture over tortillas, sprinkle with half of the cheese and sour cream. Repeat process for 1 more full layer. Cover with foil and bake for 30 minutes. Uncover and cook additional 10 minutes.

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enchilada cassarole

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