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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Easy to make and delicious. Alot like enchiladas but without the hassle. Tastes just as good the next day for leftovers, if you have any left! Ingredients:
2 lbs ground beef |
1 medium onion |
1 (15 ounce) can black beans, rinsed and drained |
1 -2 tablespoon chili powder |
2 -3 teaspoons ground cumin |
1 pinch salt |
4 flour tortillas (7 inch) |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1 (10 ounce) can tomatoes and green chilies, undrained |
2 cups shredded colby-monterey jack cheese |
sour cream |
Directions:
1. In a skillet, brown the beef and onion until the beef is no longer pink; drain.
2. Add beans, chili powder, cumin and salt.
3. Transfer to a greased 13x9 in.
4. pan.
5. Arrange tortillas over the top.
6. Mix soup and tomatoes; pour over the top.
7. Sprinkle with cheese.
8. Bake, uncovered, at 350* for 25-30 minutes.
9. Serve with sour cream on top.
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