Black Bean Enchilada Casserole
|Lean ground beef||1 Pound|
|Taco seasoning mix||1 1⁄4 Ounce (1 Package, Old El Paso)|
|Water||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Minced garlic||2 Clove (10 gm)|
|Canned black beans||15 Ounce, drained, rinsed (1 Can)|
|Enchilada sauce||1 Can (10 oz) (Old El Paso)|
|Canned chopped green chilies||4 1⁄2 Ounce (Old El Paso, 1 Can)|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Soft flour tortillas||8 (Old El Paso For Soft Tacos And Fajitas, From 10.5 Ounce Package)|
|Shredded sharp cheddar cheese||4 Ounce|
|Crumbled goat cheese||2 Ounce (Chevre)|
|Thick n chunky salsa||1 Cup (16 tbs) (Old El Paso)|
|Chopped green onion||3|
Preheat oven in Convection Bake to 400°F (*375°F).
Brown ground beef in large skillet, stirring frequently.
Drain. Add taco seasoning mix and water. Mix well. Cook 2 to 4 minutes or until mixture is thickened, stirring occasionally.
Heat oil in saucepan over medium heat until hot. Add onion and garlic. Cook and stir 3 to 4 minutes or until tender. Add beans, enchilada sauce and green chilies. Mix well. Bring to a boil, stirring occasionally. Remove from heat. Stir in sour cream.
Spoon ground beef mixture down center of each tortilla. Roll up. Place seam side down in ungreased 2-quart (7" x 11") baking dish.
Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheeses.
Convection Bake for 10 to 20 minutes or until cheeses are melted and casserole is thoroughly heated. Spoon salsa down center of casserole. Sprinkle with green onions.