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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( 73 ) Ratings

73 Ratings

5 Stars 14%

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Member Reviews ( 18 )

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/7 of Recipe

Calories: 480
Calories from Fat: 230),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 12g, 12% ),
Cholesterol: 75mg; 75%;
Sodium: 1430mg; 1430%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 3g 3% Sugars 4g 4% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 8%;
Calcium: 35%;
Iron: 20%;

Exchanges:

2 1/2 Starch; 2 1/2 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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tracivirus

report Posted Jun. 7, 2013 10:05 PM

it was easy and so versatile I added mexican rice to it - cooked my hamb., onions and garlic together, stirred in the black beans and sour cream and used burrito seasoning instead of taco (cuz that is what I had on hand) filled the shells and added the rice and sharp ched. cheese then I poured the enchalada sauce over the top along with drained stewed tomatoes with chilies and more cheese cooked the required time and topped with shredded lettuce and salsa

aggie02

report Posted Oct. 23, 2012 5:39 PM

This recipe was a nice change of pace for enchiladas. It seemed lighter since there was no cheese inside the enchiladas, just on top. And the goat cheese was a great touch.

dimples03

report Posted Aug. 24, 2012 6:32 PM

Made this today and it was very good! I doubled the amount of ground beef, taco seasoning, and black beans. I also added extra enchilada sauce. The salsa and onions on top really add alot of flavor. I will definitely make this again.

CrazyCaliMomof4

report Posted May. 18, 2011 5:45 PM

Huge hit with my hubby, but not so much with my kiddos. I asked my teen to run to the store for some goat cheese & I should have kept it on the down-low. Only my little ones tried it & said it was "OK." They were not thrilled, but we loved it. I already decided to make it for the adults & have tacos for the kids next time.

jrichman5

report Posted Mar. 2, 2011 7:32 AM

This meal was a big hit, and I made it healthier. I used whole wheat low fat low sodium tortillas, 99.9% fat free ground turkey (shred a potato into the meat while cooking and it keeps it super moist), I used low sodium taco seasoning, and greek yogurt instead of sour cream. Very delish, I will definitely make this again.