Diva Tasting-Beef Enchilada Casserole


8 Old El Paso           Flour Tortillas For Burritos (8 Inch)
2 Lb                              Lean Ground Chuck
1 Can (10 Oz)            Old El Paso™ Mild Enchilada Sauce
1 Jar (16 Oz)              Black Beans Drained
1 Cup                                Sour Cream
4 Cups                          Shredded Mexican Four-Cheese Blend (8 Oz)


  1. Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
  2. Lightly fold 8 Old El Paso flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside.
  3. In 10-inch nonstick skillet, cook 2 lb ground chuck with salt to taste over medium-high heat, stirring frequently, until no longer pink; drain. Transfer to large bowl. Add 1/4 cup from 1 can (10 oz) Old El Pas mild enchilada sauce, 1 jar (16 oz) black beans and 3 cups of the shredded Mexican four-cheese blend; stir to combine.
  4. Divide beef mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
  5. Pour remaining Old El Paso mild enchilada sauce and remaining 1 cup shredded Mexican four-cheese blend and sour cream in a bowl, mix well and pour over the pan. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
  6. Bake 40 to 45 minutes or until hot and bubbly.

Variation: May use one rotisserie chicken boned out and chopped in lieu of beef.


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