Enchilada Casserole

This week I made another Mexican recipe (my husband and I just love Mexican food!) that I call "Enchilada Casserole." You get the taste of enchiladas without the added work of rolling them up. It's easy to put together, and you only have to bake it for thirty minutes or so. My husband enjoyed it so much that he didn't even garnish it with sour cream! It is a very flavorful dish, though I thought it could've been a little spicier, so I added some jalapenos to my serving. And I put a little sour cream on mine, as well. We rated it five stars. In fact, we liked this one so much that I've already bought the ingredients to make it again in the next week or two. I hope you and your family enjoy it as much as we did.

Have a good week and good eating!
Allison

Enchilada Casserole

Makes 8 servings

Ingredients:
1-1/2 lbs. ground beef
1 medium onion, chopped
1 (15-oz.) can black beans, rinsed and drained
1-1/2 Tbsp. chili powder
2 tsp. ground cumin
½ tsp. salt
5 flour tortillas (7-inch)
1 (10-3/4-oz.) can condensed cream of mushroom soup, undiluted
1 (10-oz.) can diced tomatoes with green chilies, undrained
1 (4-oz.) can chopped green chilies, drained
2 cups (8-oz.) shredded cheddar cheese, divided

Preparation:
In a skillet, cook the ground beef and onion until the meat in no longer pink. Drain if necessary. Add black beans, chili powder, cumin and salt. Transfer to a 13x9x2-inch baking dish that's been sprayed with nonstick cooking spray. Sprinkle 1 cup of the shredded cheese evenly over top of beef mixture. Arrange the tortillas over the top. Combine soup and tomatoes; pour over the tortillas. Sprinkle with remaining cheese. Bake at 350°F for about 30 minutes or until heated through.

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