I had some left over corn tortillas and I found this recipe for Enchilada Casserole in my "to-be-made" recipe pile. This recipe is based on Wanda of The Happy Cooker and below is how I prepared it. Note that if you are not careful this casserole can have a lot of heat. Do not choose hot enchilada sauce and hot taco seasoning unless you want a lot of heat. I used medium for everything and there was a lot of spice. Next time I will use at least 1 mild. Even still, I loved this casserole. It is healthy with all the veggies (beans and tomatoes) yet still very satisfying. I used less cheese than the original recipe called for (FIVE CUPS) so you can add per your taste. I think this casserole will re-heat and freeze well.
12 corn tortillas, cut in half
1 pound ground beef
2 - 10 oz cans enchilada sauce
1 package taco seasoning
1/2 cup water
1 small can diced tomatoes
1 - 15 oz can black beans, rinsed and drained
1 onion, small dice, divided
2 cups sharp cheddar cheese, divided
Cilantro and/or green onions for garnish
Heat oven to 350 degrees.
Brown ground beef. When browned, drain (if necessary - I found that 90% lean did not need to be drained) and add 1/2 cup water, taco seasoning, tomatoes and juice and 1/2 of the onion. Cook to reduce some of the liquid while you get the rest of the casserole ready.
Lightly spray cooking spray in 13 x 9 pan. Pour 1 can enchilada sauce on bottom of pan. Layer half of the tortillas, all the ground beef (I used a slotted spoon to leave behind the remaining liquid), all of the black beans, the remaining 1/2 of the diced onions and 1 cup of the cheese. For the next layer put the remaining 1/2 of the tortillas, 1 can enchilada sauce and the remaining 1 cup of cheese. Bake uncovered for 40 minutes until cheese is melted and lightly browned on top. Garnish with cilantro or green onions, if desired.