Enchilada Casserole and Black Beans

I tried a new recipe last night that was very good. I found it on Pinterest and cooked it almost exactly as the recipe indicated, but there are some changes I would make the next time to take this to the next level and give it an even richer flavor.  The original recipe is by Yummy Healthy Easy and can be found here. My changes are in italics below.

Such a pretty dish.  Not as pretty as Yummy Healthy Easy's pics. Check out her website for better pictures.

Such a pretty dish. Not as pretty as Yummy Healthy Easy’s pics. Check out her website for better pictures.

 

What ya need – enchilada casserole:

  • 1.5 lb. ground beef *
  • 1 medium onion, diced
  • ½ tsp. pepper
  • 1 Tbsp. chili powder
  • 1 (8-oz) can tomato sauce
  • 5-6 corn tortillas**
  • 2 Tbsp. light spreadable butter
  • 1 (4-oz) can sliced olives, drained (optional)***
  • 1½ cup or more shredded Mexican blend cheese****
  • 1/3 cup water*****
  • green onions
  • avocado
  • cilantro
  • tomatoes – de-seeded and chopped

* The original recipe called for 1 lb turkey or beef, but beef would be a richer flavor and we would have preferred more meat.

**The original recipe called for 4 flour tortilla’s, but we wanted more and prefer corn with a Mexican dish.

***I love olives of any kind, but you really couldn’t taste these in the dish and my hubs hates olives so we won’t use those again.

****The original recipe called for a 1 1/2 cup grated cheddar, but for a Mexican dish we like the Mexican blend cheese found at our grocery store. We use it with all of our Mexican dishes.

*****The original recipe called for 1/2 cup of water, but that seemed like a lot to me. I used about a 1/3 and it was just right.

What ya do – enchilada casserole:

  • Preheat oven to 400º F. Brown beef and onion in a large saucepan. Drain any grease and add pepper, chili powder and tomato sauce.  After that was mixed up I threw in some green onions as well. I reserved the remaining green onions for a garnish.
  • Lightly spread tortillas with the spreadable butter and cut into fourths.
  • Spray a casserole dish with cooking spray. Alternate laying tortillas (butter side down) in the casserole dish, then a layer of meat sauce, then a layer of olives (optional) and then finally a layer of cheese. Repeat the layers three times (I was only able to get 2 layers, but it depends on the size of your casserole dish).
  • Pour the water over the top and bake for 25 minutes, uncovered.
  • Slice up and serve with sour cream, lettuce, cilantro, tomato, etc. We used tomato’s, cilantro, green onions, and avocado.

 

We paired this with some black beans.  For the black beans I used a can of black beans and threw in:

  • 1/2 a red bell pepper – chopped
  • cilantro
  • fajita seasoning – to taste
  • garlic powder – to taste
  • paprika – about a teaspoon

 

This was an easy, quick meal and relatively healthy other than the tortillas.  The whole family loved it and have requested it again.  Thanks Yummy Healthy Easy for the recipe.