This casserole recipe is an easy twist on enchiladas without the hassle of rolling!
- Enchilada sauce
- ¼ cup olive oil
- 2 Tablespoons Flour
- 3 Tablespoons Chili Powder
- 1 15 ounce can tomato sauce
- 1 ½ cups vegetable stock
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
- 1 pound lean ground beef
- 1 teaspoon salt
- 1 teaspoon ground pepper
- ½ medium white onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 can black beans 15 ounce drained
- 12 corn tortillas 6 inch
- 2 cups shredded pepper jack cheese
- 1 cup shredded monterey jack cheese
- Preheat the oven to 350 degrees fahrenheit, prepare a 9 by 13 inch baking dish by spraying it with non-stick cooking spray. Set aside.
- Enchilada sauce
- In a medium sized skillet add the olive oil, flour and chili powder. Whisk until it starts to brown and is fragrant.
- Slowly whisk in the tomato sauce, vegetable stock, garlic powder, onion powder and cumin. Whisk until it starts to thicken.
- Remove from heat and salt and pepper to taste, set aside.
- Heat a large skillet over medium high heat, add the ground beef, season it with salt and pepper. Cook the ground beef until it is browned.
- To the skillet add the onion and green bell pepper, cook until the onion is transparent. Add in the garlic and black beans and cook for just about 2-3 minutes, stirring well.
- Remove the beef and vegetable mixture from heat.
- In a medium bowl, mix together the pepper jack and monterey jack cheeses.
- To the prepared baking dish, pour a little of the enchilada sauce in the bottom, about ¼ cup. Line the bottom of the pan with 6 tortillas, they will slightly overlap.
- Add half of the beef mixture in an even layer on top of the tortillas, spread half of the cheese mixture on top of the meat.
- Place a layer of the remaining 6 tortillas over the top of the cheese, pour half of the enchilada sauce evenly over the tortillas.
- Spread the remaining beef mixture over the tortillas, and the remaining cheese over the beef. Pour the rest of the enchilada sauce over the whole dish.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese begins to color and bubble.
- Remove the enchilada pie from the oven and let it rest at room temperature for about 10 minutes before serving.
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