Black Bean Enchilada Casserole

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

By Pillsbury Kitchens

Updated May 23, 2008

Bake-Off® Contest 39, 2000

Connie Weis

Virginia Beach, Virginia

Make with

Old El Paso

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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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.