Enchilada Bake

This recipe is great to use up left over homemade tortillas. Even if they have gone a little dry, you can use them in this recipe and have great results!

  • 2 cups Freeze Dried Ground Beef
  • ¼ cup Dehydrated Onion
  • 2 cups Salsa
  • 15 oz. canned Black Beans, drained and rinsed
  • ¼ cup Italian Salad Dressing
  • 2 Tablespoons Taco Seasoning Mix
  • ½ recipe Whole Wheat Tortillas, 6 tortillas
  • 1 cup Plain Yogurt
  • 2 cups Freeze Dried Cheddar Cheese
Preheat oven to 400℉. Place Beef and Onions in a medium bowl. Cover with water to hydrate completely; drain. Add salsa, beans, dressing and seasoning mix; mix
well.

In a separate small bowl place cheese. Cover with water to hydrate completely; drain and set aside.

Arrange 3 of the tortillas in single layer on bottom of 13×9-inch baking
dish; cover with layers of half each of the meat mixture, yogurt and
cheese. Repeat all layers. Cover with foil.

Bake, covered, 30-45 min. Remove foil. Bake an additional 10 min. or until
casserole is heated through and cheese is melted. Let stand 5 min. before
cutting to serve.

 

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