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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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I made this up the other day...and it came out quite tasty!! This can be made ahead...if so; you will probably need to cook it abit longer. Ingredients:
1 lb ground beef, cooked and drained |
1 large onion, chopped |
2 (15 1/2 ounce) cans diced tomato with jalapenos |
1 (15 ounce) can refried black beans with lime juice |
1 (15 ounce) can dark red kidney beans, rinsed and drained |
1 (15 ounce) can corn, rinsed and drained |
1 teaspoon cumin |
1 -2 teaspoon garlic, minced |
2 (10 ounce) cans red enchilada sauce (1 mild and 1 hot) |
18 corn tortillas |
2 cups mexican shredded cheese |
Directions:
1. Preheat oven to 350 degrees F. In large skillet cook, hamburger, onion and garlic till hamburger is no longer pink. Drain. Return mixture to the skillet and add the next 6 ingredients. Heat through.
2. Mix enchilada sauces together. In a 9x13 dish add a small amount of the enchilada sauce to slightly cover bottom. Lay 6 tortillas (they will slightly overlap) then add meat mixture and sprinkle with cheese. Repeat again. The final layer will be the last 6 tortillas.
3. Pour enchilada sauce over the entire pan; making sure it gets down the sides. Cover with foil and bake 40 - 45 minutes till heated through. Uncover; sprinkle a little cheese and let stand a few minutes to firm up.
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