Enchilada CasseroleDifficulty: Medium
1 (15 ounce) can black beans, rinsed and drained
1 lb ground beef, browned and drained
2 cloves garlic, minced
1 onion, chopped
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, seeded and minced
6 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives (optional)
8 ounces shredded Cheddar cheese
- Preheat oven to 350 degrees (175 degrees C). Drizzle a little oil a 9×13 inch baking dish.
- In a medium bowl, combine the beans, ground beef, garlic, onion, chile peppers, and jalapeno pepper. Pour enchilada sauce into a shallow bowl.
- Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
- Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.