BEEF ENCHILADA CASSEROLE

Ingredients

• 1 ½ lbs floor beef
• 1 onion finely chopped
• 2 cloves garlic minced
• 2 cups enchilada sauce
• 1 can 15 oz. black beans drained and rinsed.
• 1 can 7 oz diced inexperienced chiles drained
• 12-14 flour or corn tortillas
• 1 ¼ cup shredded cheddar cheese
• 1 ¼ cup shredded Monterey Jack cheese
• 1 avocado peeled seeded diced
• 1 tablespoon lemon juice
• 1/2 cup diced tomato
• 1/4 cup chopped cilantro
• 1 jalapeno seeded and minced

Instructions

Preheat oven to 350 degrees. Spray a 9 x 13-inch casserole with nonstick cooking spray for ease in cleaning.
Brown floor red meat in a giant skillet over medium heat.

When the ground red meat is about midway browned, add the onion. Cook till the red meat is browned and the onion is soft. Reduce warmth to low.

Add garlic and cook dinner for 1 minute, stirring continuously. Drain any extra grease. Add 1 1/4 cups enchilada sauce, black beans, and inexperienced chiles; cook dinner for 1-2 minutes whilst stirring to combine.
Spread two tablespoons of enchilada sauce on the backside of the casserole dish. Layer 1/4 of the tortillas on the bottom, then unfold 1/3 of the pork mixture, and 1/4 of every cheese.

Repeat these layers two extra times. Top with the remaining layer of tortillas, the ultimate enchilada sauce, and the final cheese.
Cover the pan with foil and bake for 30-35 minutes or till the cheese is melted and the casserole is heated through. Cook uncovered for 5 minutes.
Toss avocado with lemon juice. Top the casserole with avocado, tomato, cilantro, and jalapeno.

Notes

Both flour and corn tortillas work for this recipe.
You can use canned or jarred enchilada sauce; however, selfmade enchilada sauce is surprisingly endorsed due to the fact of its extraordinary flavor.
Feel free to swap out the toppings for what your household enjoys most. Other garnishes may consist of black olives, bitter cream, inexperienced onions, jalapeno pepper, salsa, or shredded lettuce.
A Mexican cheese combination can be substituted for the cheddar cheese and the Monterey Jack cheese.
Pinto beans, navy beans, lentils, or black-eyed peas can be substituted for black beans, even though they ought to all be precooked for this recipe.

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