So this photo looks completely un-appetizing but I promise you this is delicious and easy to make. I cheat on this one using the canned green enchilada sauce and bottled green taco sauce. It is so good that I've made it 2 weeks in a row. Try it, you'll like it.
•1lb ground meat
•1 small onion, diced
•1 tsp garlic powder
•1 tsp smoked paprika
•3 tsp chili powder
•1 tsp cumin
•1/4 tsp Mexican oregano
•salt and pepper
•2 tbsp flour
•3/4 cup green taco sauce, divided ( you could just use 2 cans of the green chile sauce instead but the taco sauce seems to be a little spicier and I like it, also it wouldn't take the entire 2 cans of enchilada sauce to achieve the right consistency)
•1/2 cup water
•1 can black beans, drained and rinsed
•12-14 corn tortillas, cut into fourths
•3 cups cheddar cheese
•1 10 oz can green chile enchilada sauce
Directions:
Fry tortillas in a hot iron skillet on both sides just until slightly browned but the tortilla will still be flexible. This should only take 30 seconds to a minute on each side. This step is important so that your casserole won't turn to mush when you bake it. Don't worry if the tortillas get a little crunch because you don't have to roll the enchilada for this recipe. Cut tortillas in quarters and set aside.
Meanwhile, brown ground meat along with onions. Add in garlic powder, chili powder, paprika, oregano, cumin, salt, pepper and flour and cook for a couple of minutes. Next add in about a 1/4 cup green taco sauce, water and the beans and simmer 15 minutes or until liquid had cooked down.
Combine remaining taco sauce with enchilada sauce and begin layering in a 8x8 casserole or slightly larger if you want. I used an almost 9x13 the last time I made it. You will make 3 layers so divide ingredients into thirds. Start with a very thin layer of green chile sauce, next a single layer of tortillas pieces, then a layer of meat/bean mixture, then a layer of cheese, and start again with 1/3 of sauce. Continue with remaining layers and bake at 350 degrees for 30 minutes or until top starts to brown and casserole is bubbling.
Serve with a dollop of sour cream and a salad.
