Ingredients
1
lb. lean ground beef
1
(1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
2/3 cup water
1
tablespoon oil
1/2
cup chopped onion
2
garlic cloves, minced
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
(10-oz.) can Old El Paso™ Enchilada Sauce
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1/3
cup sour cream
7
or 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count)
4
oz. (1 cup) shredded sharp Cheddar cheese
2
to 3 oz. crumbled chèvre (goat) cheese
1
cup Old El Paso™ Thick ’n Chunky Salsa
3
green onions, sliced
Preparation
Heat oven to 400°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.
Add taco seasoning mix and water; mix well. Cook 2 to 4 minutes or until mixture is thickened, stirring occasionally.
Meanwhile, heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 3 to 4 minutes or until tender. Add beans, enchilada sauce and green chiles; mix well. Bring to a boil, stirring occasionally. Remove from heat. Stir in sour cream.
Spoon ground beef mixture down center of each tortilla. Roll up; place seam side down in ungreased 12x8-inch (2-quart) baking dish. Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheeses.
Bake at 400°F. for 8 to 12 minutes or until cheeses are melted and casserole is thoroughly heated. Spoon salsa down center of casserole; sprinkle with green onions.
