1 pound ground beef (can decrease to 1/2 or 3/4 pound)
1 medium onion, chopped
1 clove minced garlic or 1 teaspoon preminced
1 (10.5-ounce) can cream of mushroom soup
1 cup sour cream
1 (15-ounce) can black beans, rinsed and drained
2 cups cooked rice
1 (10-ounce) can diced tomatoes with green chilies
1 tablespoon chili powder
2 teaspoons cumin
Salt and pepper to taste
12 corn tortillas, quartered or torn into fourths
1 (10-ounce) can red enchilada sauce
3 cups Colby jack cheese
2 Roma tomatoes, chopped
1 (4-ounce) can chopped black olives, drained
About 2-3 tablespoons chopped fresh cilantro
Lime juice for drizzling
- Brown the ground beef, onion and garlic in a large skillet. Drain off grease, then stir in the cream of mushroom soup, sour cream, black beans, rice, canned tomatoes, chili powder, cumin, and salt and pepper to taste.
- Place half of the tortillas in the bottom of a 9 x 13-inch pan, then drizzle with half of the enchilada sauce evenly.
- Spoon half of the beef mixture on top, then half of the cheese. Repeat layers, ending with the remaining cheese.
- Bake at 400 degrees for 30-35 minutes or until the cheese melts and it's bubbly.
- Remove from oven and let cool for 10 minutes. Sprinkle with the chopped tomatoes, black olives, and fresh cilantro. Squeeze some lime juice on top.
Brown the ground beef, onion, and garlic in a skillet.
Stir in the beans, rice, cream of mushroom soup, sour cream, cumin, chili powder, tomatoes, and salt and pepper.
Place half of the corn tortillas in the bottom of a 9 x 13-inch casserole dish.
Drizzle with half of the enchilada sauce.
Spoon half of the meat mixture over the tortillas.
Top with half the cheese, then repeat layers...
...ending with the cheese. Bake at 400 degrees for about 30 minutes.
This is what you'll end up with.
Top with chopped tomatoes...
...fresh cilantro...
...and sliced black olives.
*Borrowed from Lorie on Rice and Beans and Other Fine Things
