Tuesday, February 28, 2017

Layered Enchilada Bake

Yum

Lazy enchiladas are my kind of enchiladas - this recipe has simple ingredients and is easy to throw together.

Layered Enchilada Bake // Lazy enchiladas are my kind of enchiladas - this recipe has simple ingredients and is easy to throw together. #recipe #beef #maindish

I love trying new recipes for Taco Tuesday that are similar to the flavors of tacos, but not tacos. This enchilada bake is not at all what enchiladas are about. Honestly, it's more a taco bake than anything, but I will call it what the recipe maker called it. I have only just recently learned that enchiladas are supposed to be a corn tortilla dish. I hate corn tortillas. Just point blank. Not a fan. So I was pretty excited to see a flour tortilla recipe for "enchiladas". The original never called for anything on top, but I added lettuce and tomato. Cilantro is also a fabulous topping.

In the original recipe, the amount of sour cream is split in half and then spread in the actual layers. However, half of the family doesn't like sour cream, so I just omitted the large quantity and topped mine and my daughter's squares with a dollop. I can't complain about the lack of enchilada sauce in this as well. The salsa is way better than enchilada sauce!

Layered Enchilada Bake // Lazy enchiladas are my kind of enchiladas - this recipe has simple ingredients and is easy to throw together. #recipe #beef #maindish

(Print)
What you need:
  • 1 lb. ground beef 
  • 1 large onion, chopped
  • 2 cups thick and chunky salsa
  • 1 can (15.5 oz) black beans, rinsed and drained
  • 1/4 cup Italian dressing
  • 2 Tbsp. taco seasoning
  • 6 flour tortillas
  • 1 cup sour cream (I omitted layering this and topped mine with a smaller amount)
  • 8 oz. Mexican style cheese 
  • Chopped lettuce, chopped roma tomato, and chopped cilantro (for topping)
Directions:
  1. In a large skillet, brown ground beef with onion. Drain, if needed.
  2. Add salsa, black beans, Italian dressing, and taco seasoning.
  3. In the bottom of a greased 9x13-inch baking dish, lay down three tortillas (overlapping them is okay).
  4. Top with half each of meat mixture, sour cream, and cheese. Then repeat layers.
  5. Cover with foil and bake for 30 minutes in a preheated 400 degree oven.
  6. Uncover and return to oven to bake for 10 more minutes.
  7. Let sit for 5 minutes before cutting to serve. Top with lettuce, tomato, and cilantro.
Recipe from Kraft

This enchilada bake reminds me so much of Chicken Tortilla Bake which is a super super old recipe from my blog from way back in my first month of blogging. Also I am loving this Taco Bake from Can't Stay Out of the Kitchen that utilizes tortilla chips instead of tortillas.

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