It has come to my attention that there are some folks out there who would like for me to really make it super duper clear as to where I am getting all of these recipes from. Some of them are mine, some of them are not and I have always, from the beginning, noted where the recipe came from if it was not my own. However, I will begin, starting today, making it even more obvious where the recipes come from and adding a link if appropriate. MommaCooks has grown to be something more than I ever thought it would be, so I will just chalk this up to growing pains and get back in the kitchen. Now, back to our regularly scheduled programming…
1/2 lb. ground beef
1 cup chopped Italian plum tomatoes (2 medium)
1 cup julienne-cut zucchini
1/2 cup finely chopped green onions
1 (15-oz.) can black beans, drained, rinsed
1 (10-oz.) can enchilada sauce
1 (8-oz.) container nonfat sour cream
1 teaspoon Taco Seasoning Mix
8 (6-inch) corn tortillas, halved
6 oz. (1 1/2 cups) shredded reduced-fat Cheddar cheese
1/3 cup chopped fresh cilantro
Preheat oven to 375 degrees.
Spray 13×9-inch glass baking dish with nonstick cooking spray. Brown ground beef in medium nonstick skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Stir in cooked ground beef. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce, sour cream and taco seasoning mix.
Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla halves over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas. Sprinkle with 1/2 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 1/2 cup cheese for top. Top with reserved 1/3 cup enchilada sauce.
Cover with foil; refrigerate at least 8 hours or overnight.
Heat oven to 375Â°F. Bake casserole for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro.
Did I change anything? I didn’t let it sit as long as the recipes says. I only put it in the frig for about 5 hours.
What did the family think? Sadly, I was the only one who liked it. Normally, I wouldn’t put a recipe on MommaCooks that was “a bomb”, but this one wasn’t. Honestly, I wasn’t home last night and had eaten before everyone else and I think someone thought it might be a wee bit easier to take the kids out rather than trying to get them to eat something that has zucchini in it. 🙂
Where did the recipe come from? I found this recipe at bettycrocker.com.
from Betty Crocker