Ingredients:

  • 1-1/2 pounds Ground Beef (95% lean)
  • 3 cans (10 ounces each) mild enchilada sauce, about 3-3/4 cups, divided
  • 1 tablespoon packed brown sugar
  • 1 can (15 ounces) black beans, rinsed, drained
  • 3/4 cup chopped red bell pepper
  • 1/3 cup diced celery
  • 1/3 cup diced onion
  • 1-1/2 teaspoons ground cumin
  • 15 corn tortillas (6 to 7-inch diameter)
  • 1 cup shredded reduced-fat Mexican cheese blend
  • Reduced-fat dairy sour cream (optional)

Cooking:

    1. Heat oven to 400°F. Combine enchilada sauce and brown sugar in large bowl, stirring until sugar is dissolved. Set aside.
    2. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Pour off drippings, if necessary.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  1. Stir in 2-1/2 cups sauce mixture, beans, bell pepper, celery, onion and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
  2. Spray 13 x 9-inch glass baking dish with cooking spray. Spread half of remaining sauce mixture over bottom of baking dish. Arrange 5 tortillas over sauce in dish, overlapping slightly; top with 1/2 of beef mixture and 1/4 cup cheese. Repeat layers once, using all remaining beef mixture, 5 tortillas and 1/4 cup cheese. Top with remaining 5 tortillas and sauce mixture, spreading sauce evenly to moisten tortillas. Reserve remaining 1/2 cup cheese.
  3. Cover dish with foil. Bake in 400°F oven 30 to 35 minutes or until heated through and bubbly. Remove foil; sprinkle with reserved cheese. Bake, uncovered, 2 to 3 minutes or until cheese is melted. Let stand, uncovered, 10 minutes. Cut into 8 servings. Serve with sour cream, if desired.

 

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

 

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 349 Calories; 99 Calories from fat; 11g Total Fat (4 g Saturated Fat; 2 g Monounsaturated Fat;) 67 mg Cholesterol; 696 mg Sodium; 38 g Total Carbohydrate; 6.2 g Dietary Fiber; 27 g Protein; 3.7 mg Iron; 5.5 mg NE Niacin; 0.4 mg Vitamin B6; 1.7 mcg Vitamin B12; 5.2 mg Zinc; 16.5 mcg Selenium.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

“Recipe/photo/information courtesy of Beef.

It’s What’s For Dinner. www.BeefItsWhatsForDinner.com”