My friend and neighbor Ashley, over at Random Project Mom, made this yummy dish for my family this week and I just had to share it! It was packed with flavor, kid friendly, and leftovers the next day were just as good! You can add any toppings desired, such as tomatoes, avocados, chopped peppers, jalapenos, and more! Keep it simple or dress it up however you choose! Also be sure to check out the homemade enchilada sauce recipe at the bottom of this post. It is full of flavor and a great way to ditch the can!!
Thanks Ashley for another fabulous dinner!!
- 1lb ground beef
- ½ cup diced onion
- 2 cloves minced garlic
- 1 can Mexican Style Rotel
- 1 can (4 oz.) diced green chilies
- 2 tbsp. diced fresh cilantro
- 1 package of taco seasoning
- 1 can refried black beans
- 1 can enchilada sauce (or make your own, see recipe below)
- 2 cups shredded pepper jack cheese
- 2 cups shredded Monterey jack cheese
- (4) 10 inch flour tortillas
- Preheat oven to 400 degrees.
- Brown ground beef and onion together in a large skillet. Drain fat.
- Add garlic and cook 30 seconds.
- Add drained Rotel, drained green chilies, cilantro and taco seasoning to the skillet, stir and remove from heat.
- Mix black beans and ½ can of enchilada sauce in a bowl until it becomes easily spreadable.
- Cook tortillas in a cast iron skillet or regular skillet until slightly crisp and browned on both sides.
- Cut tortillas in half. Lightly spray a 9×13 pan with cooking spray and then line the bottom with 2 tortillas, or 4- 1/2s. *I placed the straight edges on the outsides on the pan.
- Spread a layer of ½ the black bean mixture on the tortillas.
- Next, top with a layer of ½ the meat.
- Drizzle ¼ can of enchilada sauce on top of the meat.
- Top with 1 cup of pepper jack and 1 cup of Monterey jack.
- Repeat the layers one more time ending with the cheese.
- Cover with foil and bake for 35 minutes.
- Remove foil and bake for 5 more.
- Remove from oven and let cool slightly before serving.
To make homemade Enchilada Sauce:
- ¼ cup vegetable oil
- 2 tablespoons self rising flour
- 3 tablespoons of chili powder
- 1 (8 oz.) can of tomato sauce
- 1 ¼ cup of water
- ¼ tsp ground cumin
- ¼ tsp of garlic powder
- ¼ tsp of onion powder
- Salt to taste
- Heat oil in pan on med-high heat.
- Add flour and chili powder, stirring constantly until light brown.
- Gradually stir in the rest of the ingredients and cook over medium heat for 10 minutes.