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Enchilada Casser-Ole!

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Ingredients
  

  • 1-½-pounds ground beef
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups enchilada sauce
  • 1 15-ounce can black beans, drained and rinsed. 1 7-ounce can diced green chilis, drained
  • 12 – 14 flour or corn tortillas
  • 1-¼ cups cheddar, shredded
  • 1-¼-cups Monterey Jack cheese, shredded
  • 1 avocado, peeled, seeded and diced
  • 1 tbsp. lemon juice
  • 1/2 cup tomato, diced
  • 1/4 cup cilantro, chopped
  • 1 jalapeno, seeded and minced

Instructions
 

  • Pre-heat oven to 350°F.
  • Spray a 9 x 13-inch casserole with non-stick spray for ease in cleaning.
  • In a large skillet, over medium heat, brown ground beef. 
  • When the ground beef is about halfway browned, add the onion.
  • Cook until the beef is browned and the onion is soft; reduce heat to low.
  • Add garlic and cook for 1 minute, stirring continuously.   
  • Add 1 1/4 cups enchilada sauce, black beans, and green chilis; cooking for 1-2 minutes while stirring to combine.
  • Spread 2 tablespoons of enchilada sauce in the bottom of the casserole dish. 
  • Layer 1/4 of the tortillas on the bottom, then spread 1/3 of the beef mixture, and 1/4 of each cheese; repeat these layers two more times.
  • Top with the last layer of tortillas, the remaining enchilada sauce, and the remaining cheese.
  • Cover with foil and bake for 30 - 35 minutes or until the cheese is melted and the casserole is heated through.
  • Remove from oven and cool, covered, for 5 minutes.
  • Toss avocado with lemon juice. 
  • Top casserole with avocado, tomato, cilantro and jalapeno.

Notes

To remove excess grease from browned ground beef, simply tilt the skillet and soak up extra grease with paper towels. 
Both flour and corn tortillas work for this recipe.
Canned or jarred enchilada sauce can be used; however, homemade is highly encouraged because of the amazing flavor.
Feel free to swap out the toppings - i.e. black olives, sour cream, green onions, or shredded lettuce.
Pinto beans, navy beans or even lentils or black eyed peas can be substituted for the black beans although they should all be pre-cooked for this recipe.
This recipe tastes best right out of the oven.  If re-heating, cover the casserole with foil and place in a 350°F oven for 20 - 25 minutes.  It can also be re-heated in the microwave or toaster oven.