Tex-Mex Enchilada Bake
Miz Helen's Kitchen
Ingredients
Serves 6 to 8
1 pound ground chuck
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon chili powder
cayenne pepper, to taste
3 cloves garlic, minced
10 green onions, chopped 3 green onions chopped reserved
1 jalapeno, seeded & chopped
1- cup black beans, washed
2-cups corn
1 (10 ounce) can diced tomatoes with chiles
1 (10 ounce) can red enchilada sauce
8 to 10 corn chips
2 cups Mexican Blend Cheese, shredded
Salad Topping
2 cups chopped iceburg lettuce
2 cups fresh tomatoes, chopped
3 green onions, chopped reserved
1 cup cilantro, chopped
Directions
Place the ground chuck, salt, pepper, cumin, chili powder, and cayenne into a heavy skillet. Brown the chuck and the seasons until cooked.
Add the onions, jalapeno, black beans, corn and diced tomatoes with chiles, mix and cook for 8 minutes.
Add the enchilada sauce and cook for 5 minutes.
Add the corn chips and mix well.
Pour the enchilada mixture into a 9 X 13 baking dish and cover with cheese.
Bake in a 350 degree oven for 20 to 25 minutes, until it is bubbling and the cheese is melted.
While the casserole is baking mix the lettuce, tomatoes, green onions, and cilantro in a medium mixing bowl and set aside in the refrigerator.
Remove the casserole from the oven and place on a cooling rack.
Top with the salad and serve.