 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
I loved this Southwestern-style casserole when my mother made it years ago. Now my husband enjoys it when I prepare it. The flavor reminds us of enchiladas, but this handy recipe doesn't require the extra time to roll them up. Ingredients:
2 pounds ground turkey or beef |
1 medium onion, chopped |
1 can (15 ounces) black beans, rinsed and drained |
1 to 2 tablespoons chili powder |
2 to 3 teaspoons ground cumin |
1/2 teaspoon salt |
4 flour tortillas (6 inches) |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt.
2. Transfer to a greased 13-in. x 9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese.
3. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8 servings.
|
|