Layered Enchiladas

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      Layered Enchiladas

      1 lb lean ground beef
      1 onion, chopped
      2 cups chunky salsa
      15.5 oz can black beans, rinsed
      1/4 cup zesty Italian dressing
      2 tbs taco seasoning
      6 flour tortillas — 8 inch
      1 cup sour cream
      8-oz pkg finely shredded Mexican 4-cheese blend
      Heat oven to 400º.

      Brown meat with onions in large skillet on medium-high heat.  Drain. Return meat mixture to skillet.  Stir in next 4 ingredients.

      Arrange 3 tortillas in single layer on bottom of 13×9-inch baking dish. Cover with layers of half of the meat mixture, sour cream and cheese. Repeat layers.  Cover.

      Bake 40 min or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min before cutting to serve.  Serves 8

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