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Thursday, 23 October 2014

Easy Layered Enchilada Bake

We made this tonight and I was able to get a nicer photo of this dish for the blog!  Yay!  Previously the photo was not so great but my hubby had taken it out of the oven and dug right into it before I could do my thing!  

BUT seriously this recipe is quick, can be prepped the day before for a quick dinner the next night and it tastes SO good!!! It's our go to Lacrosse practice night meal.  We make it the night before and then heat it up when we get home the next evening after practice.  

I got the idea for this one from a Kraft Canada Magizine years ago and tweaked it to my liking (made it cleaner).  Got rid of all the junky kraft products they called for and made it my own. 

We make this one once every couple weeks and even our 5 year old LOVES it! 

Makes: 8 servings

1 lb. lean ground beef
1 large onion, chopped
2 cups Salsa
1 can (15 oz.) black beans, rinsed
2 Tbsp. Homemade Taco Seasoning
4 Whole wheat tortillas
1 cup Sour Cream or Greek yogurt
2 cups shredded white cheese

  1. Heat oven to 400ºF.
  2. Brown meat with onions in large skillet on medium-high heat; drain. Stir in Salsa, Black beans and taco seasoning.
  3. Spread one layer of meat and salsa mixture onto the bottom of a deep pie dish. Cover with one tortilla wrap and then another layer of meat mixture, Greek yogurt/sour cream and cheese. Repeat layers until you reach to top of the pie pan; cover and either refridgerate until needed or bake.
  4. Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before serving.
 It's Delish!

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