• 1 1/2 lbs. 93% to 96% lean ground beef
  • 1 large green pepper chopped
  • 1 medium to large onion chopped
  • 2/3 cup water
  • 1 pkt. taco seasoning or Homemade Taco Seasoning
  • 15 oz. can black beans rinsed and drained
  • 14 oz. can diced tomatoes with chilies undrained
  • 16 oz. can refried beans
  • 16 oz. bag mexican cheese blend shredded, or sharp cheddar cheese, shredded
  • flour tortillas
  • 29 oz. can enchilada sauce
  • fresh cilantro if desired


  1. In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain.
  2. Add water and taco seasoning; bring to a boil.
  3. Reduce heat; simmer, uncovered, for 2 minutes.
  4. Stir in the black beans and Rotel tomatoes.
  5. Simmer, uncovered, for 10 minutes.
  6. Place a layer of tortillas to cover a greased 9x13” glass baking dish.
  7. You will have to break one of them up in half.
  8. Spread with 1/3 of the can of refried beans.
  9. Spread with 1/3 of the beef mixture; sprinkle with 1 cup cheese.
  10. Repeat layers twice.
  11. Reserve 1 cup cheese.
  12. The top layer should be tortillas.
  13. Pour can of enchilada sauce over top.
  14. Bake about 25-30 minutes at 350° or until heated through.
  15. Add remaining cup of cheese and cook another 5-10 minutes until cheese is melted.
  16. Can sprinkle with fresh cilantro if desired.
  17. Serve with sour cream, pico degayo, guacamole, salsa or hot sauce if desired.
Recipe source: cantstayoutofthekitchen


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