Black Bean and Beef Chili Simple
Black Bean and Beef Enchilada Casserole (with pinto beans, black beans, green chili peppers, cheese, and green onions) - quick and like shooting fish in a barrel-to-make dinner, groovy for leftovers! This enchilada casserole is gluten free as it is fabricated with corn tortillas and gluten costless enchilada sauce.
I have a weak spot for casseroles and make them quite ofttimes: they are so easy to fix and assemble, as long as you have all of the ingredients. This black been and beef enchilada casserole dish is full of Mexican, Tex-Mex, Southwestern flavors - it's a not bad family unit recipe with lots of flavor, without being overly spicy!
I honey making casserole dishes with corn tortillas and this one is no exception! Using corn tortillas makes this a gluten gratis recipe!
While y'all can get together this dish and cook it right away, information technology can as well be refrigerated and cooked the next day – which is perfect if you need to fix a dinner in advance and don't want to rush the next day!
I made this enchilada casserole in 2.8 L (three quart) blistering dish, which produced a generous number of servings, at least eight! You tin feed a lot of people with this casserole, or save information technology for leftovers.
Below, I have pace-by-step photos on how to gather this black edible bean and beef enchilada goulash dish - it's very piece of cake and didn't really require whatsoever step-by-step pictures, merely I did them anyway. The step-by-stride photos are for the first layer, think to repeat information technology 3 times as you lot have three layers in your goulash dish. Too, for the final layer, I reversed the order of beef mixture and sour cream, by adding sour cream and enchilada sauce offset, then the remaining beef mixture with cheese on elevation. That made for a very prissy presentation and 1 good looking meal!
And, hither are stride-past-step photos:
Beginning, we have to fix a bean-meat mixture. In a large skillet, on medium-high oestrus, cook the ground beef, chopped onion until meat is no longer pink, drain all the fat/liquid from the pan. Add chili powder, cumin, and ¼ teaspoon of table salt into the meat mixture and melt, stirring, for well-nigh a minute, to let the spices mix in and until onion is soft:
Add drained and rinsed black beans and pinto beans, and undrained chili peppers into meat mixture off heat. Taste the meat-edible bean mixture, and add more common salt if needed. Add more chili pulverization or cumin, than indicated in the recipe, if needed:
Assembling the casserole. Remember to echo these steps iii times, for 3 layers.
1. Identify 4 corn tortillas on the bottom, overlapping to encompass the bottom of the casserole dish ( Use 2.eight L (3 quarts) rectangular baking dish - 11 inches long x 8.5 inches wide x 3 inches deep):
ii. Spread ⅓ of the meat-edible bean mixture over the corn tortillas:
three. Pinnacle with ⅓ of sour foam, dropping it in small dollops all over:
iv. Then carefully spread the sour cream over the meat-bean mixture:
5. Top the sour cream with ⅓ of enchilada sauce:
Repeat these layers 2 more times (three total layers)
Note: For the final layer, reverse the order of beef mixture and sour cream, past calculation sour cream and enchilada sauce first (over the tortillas), so superlative the sour cream and enchilada sauce with the the remaining beef mixture with cheese on pinnacle.
Bake at 375 F for 25 minutes covered, then remove foil, pinnacle with shredded cheddar cheese, and bake for 10 more than minutes uncovered.
Blackness Bean and Beefiness Enchilada Casserole
Black Bean and Beefiness Enchilada Goulash with pinto beans, blackness beans, green chili peppers, cheese, and green onions - quick and like shooting fish in a barrel-to-make dinner! This enchilada casserole is gluten free equally it is made with corn tortillas and gluten gratuitous enchilada sauce. This recipe is total of Mexican, Tex-Mex, Southwestern flavors!
- ½ pound ground beefiness
- 1 small-scale onion chopped
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- xv oz pinto beans , tuckered and rinsed
- fifteen oz black beans , tuckered and rinsed
- iv oz green chili peppers (from the tin, diced)
- sixteen oz sour foam
- ¼ teaspoon salt
- 12 corn tortillas (vi inches in diameter each)
- x oz enchilada sauce (apply gluten free)
- i cup cheddar cheese shredded
How to brand the bean-meat mixture:
-
In a large skillet, on medium-high rut, melt the footing beef, chopped onion until meat is no longer pink, drain all the fat/liquid from the pan. Add chili powder, cumin, and ¼ teaspoon of salt into the meat mixture and cook, stirring for near a minute, to let the spices mix in and until onion is soft. Add tuckered and rinsed black beans and pinto beans, and undrained chili peppers into meat mixture off heat. Taste the meat-bean mixture, and add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed. Set aside.
Assemble the casserole:
-
Utilise ii.8 Fifty (three quarts) rectangular baking dish - xi inches long ten 8.5 inches broad x 3 inches deep. Place 4 tortillas on the lesser, overlapping to embrace the lesser of the casserole dish. Spread ⅓ of the meat-bean mixture over the tortillas. Summit with ⅓ of sour cream, dropping it in pocket-size dollops all over, then carefully spreading it over the meat-bean mixture. Tiptop the sour foam with ⅓ of enchilada sauce. Repeat layers two more times (3 total layers)
-
Notation: For the final layer, reverse the order of beefiness mixture and sour foam, by adding sour cream and enchilada sauce first (over the tortillas), then top the sour cream and enchilada sauce with the the remaining beef mixture with cheese on top.
-
Bake at 375 F for 25 minutes covered, then remove foil, elevation with shredded cheddar cheese, and broil for 10 more than minutes uncovered.
Nutrition Data
Black Bean and Beefiness Enchilada Casserole
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
The nutritional data on this website is simply an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used equally a substitute for a professional nutritionist's advice.
Be sure to leave a comment and provide a Star Rating below - I dearest your feedback and attempt to respond to every comment!
Source: https://juliasalbum.com/black-bean-and-beef-enchilada-casserole-recipe/
0 Response to "Black Bean and Beef Chili Simple"
Post a Comment