Wednesday, September 11, 2013

Black Bean & Corn Enchilada Casserole

Today I am taking time to remember all those affected on 9/11 and all the heroes and stories of selflessness that came out of this tragedy.

I love Mexican Food. Are there really people who don't? If so, I've never met them.

This easy enchilada casserole is not only delicious, but it can be made ahead of time and then thrown into the oven when you're ready to eat.

What You'll Need:
-1 regular size can Enchilada sauce (I like the medium, but you can get whatever hotness level you prefer)
-1 small can tomato sauce
-1 can sweet corn
-1 can black beans
-1/2 pound ground beef
-8 large soft flour tortillas
-2 cups shredded cheddar cheese
-taco seasoning

Begin by cooking and draining your ground beef. Add taco seasoning and cook through. To the cooked beef add the enchilada sauce and tomato sauce.

To the sauce and beef add 1 can drained corn and half a can of black beans (no need to drain them). You can also add more or less of the corn and beans depending on your preference. I don't love black beans so I don't add the whole can.

Mix and heat through.

While the mixture is cooking, tear flour tortillas into small pieces and line the bottom of a greased 9x13 baking pan.

On top of the tortillas, place a layer of cheese and then the beef mixture. 

Repeat layers and top the final layer with cheese. I usually end up with 3 layers.

Bake at 350 degrees for 30-35 minutes. I like to serve mine with a side of sour cream.

*Sorry about the quality of photos. If you didn't know this happened to our nice camera. 

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