Deconstructed beef enchiladas comes together easily with canned enchilada sauce and taco seasoning.
INGREDIENTS
1 pound ground beef
1/2 medium white onion
2 cloves garlic minced
1 jalapeno pepper, seeded and minced
1 packet taco seasoning (your choice of mild or spicy)
1/3 cup water
1 can black beans, drained and rinsed
1 3/4 cup red enchilada sauce
12 (4.5 inch) corn tortillas
About 3 cups shredded Mexican cheese mixture (cheddar and jack)
Optional Toppings:
Shredded lettuce
Sliced black olives
Chopped tomatoes
Sliced jalapenos
Sour Cream
INSTRUCTIONS
Preheat oven to 350 degrees.
Brown ground beef in skillet, breaking up as it cooks.
Once the meat is no longer pink, spoon off any grease.
Add onions, jalapenos and garlic to skillet. Continue to cook until the onions are translucent, about 6 minutes.
Sprinkle taco seasoning over the mixture. Stir to combine. Add water and stir until coated.
Add beans. Stir to combine.
Pour 1 1/4 cup enchilada sauce into a pie pan. One at a time dip the corn tortillas into the sauce. Line the bottom of a 9x9 inch casserole with the dipped tortillas, overlapping them to totally cover the bottom of the pan.
Sprinkle 1/2 cup cheese over the tortillas. Top with half of the meat mixture; then another 1/2 cup of cheese.
Repeat the process, by dipping more tortillas and covering the layers in the casserole, then topping with 1/2 cup of cheese, the remaining meat and another 1/2 cup of cheese.
Top with another layer of dipped tortillas. Pour the remaining enchilada sauce over the top. Sorinkle remaining cheese on top.
Cover with aluminum foil. Bake for 25 minutes. Remove foil and bake 10 minutes longer.
Allow to cool for 10 - 15 minutes. Cut into squares and garnish with desired toppings.
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