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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I could not find a recipe that had the ingredients that I either had on hand or that my group liked. So I took several recipes and combined to come up with this one. This was a nod (with mouthful) can post and make again. I served this with a tossed salad with fresh avocado slices. If you prefer more heat, feel free to adjust spices to your preference. Ingredients:
2 1/2-3 lbs ground beef (lean chuck or round preferred) |
1 onion, chopped |
2 teaspoons garlic, chopped |
1 teaspoon extra virgin olive oil |
2 (12 ounce) cans tomato sauce |
3/4 cup water |
3 tablespoons taco seasoning |
9 -10 flour tortillas (taco size) |
1 (15 ounce) can black beans, rinsed & drained |
3 cups shredded monterey jack and cheddar cheese blend |
2 tablespoons green onions, sliced |
1/4 cup black olives, sliced |
sour cream (optional) |
salsa (optional) |
jalapeno pepper, sliced (optional) |
Directions:
1. In large skillet brown and crumble ground beef and drain well.
2. While beef is draining, saute onion & garlic in the 1 teaspoon olive oil. Cook for approximately 5 minutes or just until softened. Return beef to skillet. Stir to mix well. Season with taco seasoning (this would be 2 - 1.25oz packages if you don't make your own).
3. When all meat is coated with seasoning, add tomato sauce and water. Let simmer on low heat for 20 minutes.
4. Spray 10 x15 x3 pan with cooking spray and ladle meat sauce on bottom. Place tortillas across bottom, overlapping and cutting to cover bottom.
5. Ladle more sauce over tortillas.
6. Sprinkle black beans over the sauce. Top with layer of cheese.
7. Place another layer of overlapping and cut tortillas, sauce, cheese. Repeat.
8. Bake in 350 degree (f) oven for 30 minutes. Remove from oven and let sit 15 minutes before serving.
9. Garnish with sour cream, salsa and sliced black olives (optional).
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