My family loves this delicious, easy, budget-friendly Mexican enchilada casserole with lots of vegetables. The Herdez® Red Guajillo Chile Mexican Cooking Sauce adds a deep, earthy robust flavor to this family favorite.
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 , 12 ounce
- 2 tablespoons white sugar
- 1 , 15 ounce
- 6 , 6 inch
- 2 cups shredded reduced-fat Cheddar cheese , such as Cabot®
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C).
-
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
Pour guajillo sauce into a large measuring cup and stir in sugar. Pour sauce over the beef mixture; stir in black beans.
-
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.
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5
Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.
Nutrition Facts
Per serving
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