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Enchilasagna

recipe at a glance
ready in: 30-60 minutes
serves/makes:   6
  

recipe id: 16021

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ingredients

2 cans (10 oz.) enchilada sauce
1 can (12-15 oz.) tomato sauce
1 pound extra lean ground beef, cooked and drained
1 tablespoon cumin
1 tablespoon garlic powder
12 corn tortillas -- each chopped into 6 pieces
12 ounces can black beans, drained
3/4 pound low-fat or fat-free Cheddar

directions

Preheat oven to 350 degrees and spray a 13-by-9-inch pan with a nonstick cooking spray. In a saucepan, combine enchilada sauce and tomato sauce.

Bring to a simmer. Brown beef, drain and add seasonings and salt and pepper to taste. Add about half the sauce to browned beef and set aside. On the bottom of the pan, pour 3/4 cup of sauce and add about a third of the beef mixture and then beans. Next, make a layer of corn tortillas, using a third of what you have. Add more beef, a third of the beans, a fourth of the cheese. Repeat these layers: corn, tortillas, beef, bean and cheese, until everything is gone, ending with sauce and cheese. Bake uncovered for 30 to 40 minutes. Let cool 10 minutes before serving.

added by

Berry

nutrition

Nutritional data has not been calculated yet.

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