Are you ready for the easiest and most delicious recipe in the world? Layered Enchiladas! It’s so easy my teenage son can make it if he had to. This has become my go to recipe when I need a quick meal. I usually have all of the ingredients in my pantry and freezer. This is also a great meal to serve when providing meals for families or attending a pot luck gathering. This recipe freezes well too, in the event you ever have a need to prepare meals ahead of time?
1lb Laura’s Lean 96/4 ground beef
1 pkg McCormick Original Taco seasoning
12 Mission corn tortillas (white or yellow)
1 can black beans
1 box Pacific Organic cream of mushroom soup
1 can Rotel tomatoes
1 diced green chilies
shredded Cheddar cheese
shredded Monterrey or Pepper Jack cheese
Brown ground beef with diced onions, add taco seasoning; follow the package instructions. In mixing bowl, combine mushroom soup, Rotel tomatoes and green chilies, mix well. Prepare a 9 x 13 baking dish with Pam spray or cooking spray of your choice. Lay out six corn tortillas evenly on the bottom of your baking dish, next add half of the soup mixture, then half of the ground beef, then half of the black beans, sprinkle with cheese. Repeat layer, topping with cheese. Cover with foil and bake at 350 until bubbly and cheese is melted. Once you remove from the oven, it’s best to let it set about 15 minutes. I usually prepare a salad at this time.
This recipe is Gluten Free and contains no MSG. (Serves 6-8)
What’s your favorite recipe?