Beef and Black Bean Enchilada Verde Bake
Ingredients
- 1 lb lean ground beef
- 2 (8-oz) pouches green chile enchilada sauce (such as Frontera)
- 10 corn tortillas, divided
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese
- ½ cup crumbled cotija cheese
- ½ cup thinly sliced red onion
- ½ cup reduced-fat sour cream
Instructions
- Preheat oven to 350°F. Cook beef in a large skillet over medium-high heat 5 to 6 minutes or until browned and crumbly.
- Coat an 11- x 7-inch baking dish with cooking spray. Pour ¼ cup sauce in dish. Top with 5 tortillas, tearing as needed to fit. Top with beef, beans, ¾ cup sauce, and Monterey Jack cheese. Top with 5 tortillas, tearing to fit as needed. Pour 1 remaining pouch of sauce over tortillas.
- Bake 15 minutes or until sauce is bubbly. Sprinkle with cotija cheese and onion. Serve with sour cream.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
413
|
413
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 28 | 28 |
| Carb (g) | 33 | 33 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 936 | 936 |
Low Calorie Meal Plan
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