Black Bean Enchilada Casserole

Bake a colorful and great-tasting casserole that begs for a fiesta!

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Servings 7

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( 72 ) Ratings

72 Ratings

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Member Reviews ( 17 )

23d77c1a-b84d-40c3-b978-10b03a97f0d0

Bake-Off® Contest 39, 2000

Connie Weis

Virginia Beach, Virginia

ingredients 15
Prep Time 18 min
Total Time 30 min

Ingredients

1: lb. lean ground beef

1: (1-oz.) pkg. Old El Paso® Taco Seasoning Mix

: 2/3 cup water

1: tablespoon oil

1/2: cup chopped onion

2: garlic cloves, minced

1: can (15 oz) Progresso® black beans, drained, rinsed

1: (10-oz.) can Old El Paso® Enchilada Sauce

1: (4.5-oz.) can Old El Paso® Chopped Green Chiles

1/3: cup sour cream

7: or 8 Old El Paso® Flour Tortillas for Soft Tacos & Fajitas (from 10.5-oz. pkg.)

4: oz. (1 cup) shredded sharp Cheddar cheese

2: to 3 oz. crumbled chèvre (goat) cheese

1: cup Old El Paso® Thick 'n Chunky Salsa

3: green onions, sliced

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Directions

1 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.
2 Add taco seasoning mix and water; mix well. Cook 2 to 4 minutes or until mixture is thickened, stirring occasionally.
3 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.
4 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.
5 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.