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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Found this on a Kentucky Beef Council ad, wanted to save it to try later. It is from the VanMeter Angus Farm, Bowling Green, KY. Ingredients:
1 1/2 lbs ground beef |
9 corn tortillas |
2 (10 ounce) cans mild enchilada sauce |
1 (15 ounce) can black beans, rinsed |
1 1/2 cups frozen corn |
1 teaspoon ground cumin |
1 1/2 cups shredded mexican blend cheese |
1/2 chopped tomato |
2 tablespoons chopped fresh cilantro |
crunchy corn tortilla strips (optional) |
Directions:
1. Heat oven to 350 degrees. Heat large nonstick skillet over medium heat until hot. Add ground beef, cook 8-10 minutes; breaking into crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; stir in 1 can enchilada sauce, black beans, corn and cumin; bring to boil. Reduce heat; simmer 5 minutes, stirring occasionally.
2. Spray 11 3/4 x 7 1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in a dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
3. Cover with aluminum foil. Bake in 350 degree oven for 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered, 5 minutes until cheese is melted. Top with tortilla strips, and if desired, tomato and cilantro.
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