Enchilada Caserole

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filed under Main Dishes

Main Dishes
Serving size: 1 slice
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 349 (17% DV)
Fat: 19g (29% DV)
Carbohydrates: 23g (8% DV)
Protein: 19g (39% DV)
Description: This is a great meal to make one night and then take for lunches! It's also wheat free.
Ingredients:  Makes 9 servings (9 slices)
1/2  can
3/4  lb.
12  fl. oz.
1/2  cup
1  cup
12  ounces

Tip: For nutritional information on all the ingredients in Enchilada Caserole just click on each ingredient name. Then adjust the serving size for any Enchilada Caserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Preheat oven to 400 degrees.
Saute onion in a little olive oil. When translusent, add beef. Once beef is well browned, add black beans and heat through. Salt and pepper to taste.
3.Coat bottoms of 9 X 9 baking pan with enchilada sauce. Use three corn toritillas to cover the bottom, tear one in half if necessary. Scoop half of the meat/bean mixture and spread over tortillas. Also spread half the rice and one third of the cheese over the meat/beans.
Cover the first layer with three more tortillas. Cover with enhilada sauce. Use the rest of the meat/beans and rice. Add another third of the cheese.
Top with the last three tortillas. Pour on the rest of the enchilada sauce, and top with the rest of the cheese. Cover with aluminum foil and bake for 45 minutes or until sauce is bubbling.
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