Producer Emilie’s Layered Enchilada Bake

(the picture above is without final layer of cheese!)

1 lb lean ground beef
1 large onion, chopped
fresh mushrooms
2 cups chunky salsa
1 can (15 oz) black beans, drained and rinsed
1/4 cup zesty Italian dressing
2 Tbsp taco seasoning
6 – 8 flour tortillas
1 cup sour cream
1 pkg (2 cups) of Mexican style finely shredded cheese
1 can Mexicorn

Top with shredded lettuce and diced tomatoes

Heat oven to 400 degrees. Brown meat.  In another pan saute mushrooms and onions.  When meat is browned drain of all fat and add sauteed onions and mushrooms to pan and mix.  In a large bowl add beans, Italian dressing, taco seasoning, corn and salsa.  Mix.  Add meat mixture to large bowl.  Spray a 13×9 inch glass dish with non-stick spray.  Cut tortillas in half and cover bottom of pan.  Add half of mixture on top on tortillas.  Spread half of sour cream over meat/veggie mixture.  Then top with half of bag of cheese.  Then add more tortillas to cover cheese.  Top with meat/veggie mixture.  Spread rest of sour cream and top with remaining cheese.  Spray aluminum foil with non stick spray and cover dish.  Bake for 30 minutes.  Uncover and bake another 8-10 minutes.  Top with shredded lettuce and diced tomatoes if you like!

You can add or subtract more veggies, cheese or meat!  Whatever you like in an enchilada or taco is good in this dinner!

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