Enchilada Casserole with Red Guajillo Chile Sauce

Ingredients

• 1 pound extra-lean ground beef
• 0.25 teaspoons ground black pepper
• 3 tablespoons taco seasoning mix
• 1 small onion , chopped
• 0.5 greens bell pepper , chopped
• 0.5 reds bell pepper , chopped
• 0.25 cups shredded carrots
• 1 bottle Mexican guajillo red chile cooking sauce , 12 ounce
• 2 tablespoons white sugar
• 1 can reduced-sodium black beans , 15 ounce
• 6 corns tortillas , 6 inch
• 2 cups shredded reduced-fat Cheddar cheese , such as Cabot®

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet, sprinkling in pepper and taco seasoning, until browned and crumbly, 5 to 7 minutes. Add onion, bell peppers, and carrots; saute for 5 minutes.

3. 3

   Pour guajillo sauce into a large measuring cup and stir in sugar. Pour sauce over the beef mixture; stir in black beans.

4. 4

   Place 3 tortillas on the bottom of a casserole dish. Add half the meat mixture on top. Sprinkle 1/2 of the shredded cheese on top. Repeat the layers, ending with cheese on top.

5. 5

   Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.