Recipe by BREAKSTONE'S
"Spicy ground beef and beans are layered between tortillas with cheese and sour cream then baked until cheese is bubbly in this easy Mexican-inspired dish."
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lean ground beef
TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 (15 ounce) can
black beans, drained, rinsed
KRAFT Zesty Italian Dressing
TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
6 (8 inch)
BREAKSTONE'S Reduced Fat Sour Cream
1 (8 ounce) package
KRAFT Mexican Style Finely Shredded Four Cheese
This was good, but if I make it again I might try assembling it differently. I used chicken instead of beef, threw in some corn with the black beans, used only 1 cup of salsa and less italian seasoning, and the filling tasted great. I wasn't positive about the instruction to place "3 tortillas in a single layer" - so what I did was stack 3 tortillas in a pile, but it might have meant to cover the bottom of the whole 9x13 pan with tortillas, overlapping them. Anyway, the basic problem with having tortillas against the bottom of a glass pan is that they harden when cooking, so while this dish tasted good, it was a big mess trying to cut through the bottom layer to serve it. If I make it again, I might try spreading some red enchilada sauce in the bottom of the pan first to keep the tortillas a little softer. Also, next time I would try a packet of Ranch seasoning instead of Italian dressing seasoning.
Not my cup of tea but my husband liked it. A bit too meaty and saucy with not enough tortillas. I don't know if I will make again
Make it just like it says!! You don't need to change anything - line your pan with foil and it won't stick to the bottom! Delicious!!
This really turned out great and as much as I wanted to keep it true to the recipe, I found that I had to improvise due to other reviews and the fact that I used a package of ground turkey which was more than a pound of meat. So, I used 1/2 of a 14 oz can of enchilada sauce I had on hand in the bottom of the casserole dish before adding the tortillas. I quartered the tortillas and then made sure that the corners on the torillas went into the corners of the dish. Quartering them allowed more even coverage in each layer - just overlap them a little and it works great. I added a can of diced tomatoes with onion and garlic to the meat mixture to make sure it wasn't going to be dry. Rather than using taco seasoning I used 1 Tbs chili powder, 1/2 Tbs cumin, and then a little less than 1/2 Tbs salt and some ground pepper. I added the remaining canned enchilada sauce to the meat mixture and used a 16 oz bag of reduced fat cheese between the first and second layers. I then added a little bit of pepper jack cheese on top of the top layer of cheese. It turned out great and we did serve it with additional sour cream, some diced olives and some romaine lettuce.
Great receipe. I didn't have any salsa on hand & used a can of Ro-Tel tomatoes. I also eliminated the salad dressing. Worked fine & everyone loved it. Our friends asked to take home the leftovers!
My husband wants this almost every week. He loves this Enchilada Bake. I usually make 2 and freeze one and cook the other. It is awesome!
I put the sour cream in with the meat mixture just to make it easier. Tasted great!
Very good and very easy. Clean up is a breeze because you've only dirtied a skillet. I put some salsa in the dish before adding the tortillas as ElizabethJ suggested. Good tip. The tortillas didn't stick. I made this as written except for adding sliced black olives. Yum. My husband loved this. Can't wait for leftovers; I know they will reheat nicely. I also added some lettuce and chopped tomatoes when serving as AR had suggested.
* Percent Daily Values are based on a 2,000 calorie diet.
BREAKSTONE'S Creamy Layered Enchilada Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 216
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