Beef and Black Bean Enchilada Casserole | Adams Extract | Gonzales, TX

Beef and Black Bean Enchilada Casserole

A Delicious twist on enchiladas that are both easy to make and serve!


Serves 6


Using Corn Tortilla, Calories 430, Total Fat 24g, Saturated Fat 12g, Cholesterol 80mg, Sodium 1140mg, Total Carbohydrate 36g, Dietary Fiber 5g, Total Sugars 3g, Protein 22g, Using Flour Tortilla, Calories 640, Total Fat 29g, Saturated Fat 14g, Cholesterol 80mg, Sodium 1910mg, Total Carbohydrate 68g, Dietary Fiber 5g, Total Sugars 7g, Protein 29g


Prep Time/Cook Time:

15 minutes / 40 minutes

  • 2 cups cooked crumbled beef
  • 1/2 teaspoon ADAMS CUMIN
  • 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 tsp Adams Chili Powder
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.