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Discussion Starter · #1 ·
Enchilada casserole


Recipe Description
Yummy (NOT low-cal) quick recipe that freezes well. Uses black beans, sausage, cream of mushroom soup. Seems strange, but is TOTALLY delicious and is always a hit!​
Preparation Steps:
Brown sausage with chopped onion and minced garlic, cut tortillas into bite size pieces​
Level of Difficulty:
Easy​
Time Needed:
Cook time: 45 minutes​
Ingredients:
12 oz. browned ground pork
1 c. chopped onion
1 T. minced garlic
1-15 oz. can black beans
1-10.75 oz. can cream of mushroom soup
1/2 c. sour cream
1t. EACH ground cumin & oregano
1-10 oz. can enchilada sauce
12-6 in. tortillas
6 oz. shredded cheddar​
Serves:
serves 6/8​
Directions:
Heat oven to 350*
Lightly coat a 2 qt shallow baking pan with cooking spray.
Pour a small amount of enchilada sauce on the bottom of the baking dish.
Mix remaining ingredients EXCEPT cheddar with sausage mixture.
Place a layer of the tortillas in the dish, followed by a layer of the mixture and a coating of enchilada sauce (think lasagna).
Continue layering until all ingredients are used up (nicely makes two smaller casseroles ~ one for freezing. My family will not allow this ~ they'll eat it for breakfast & lunch the next day).
Cover tightly with foil & bake for 40 minutes, sprinkle with cheese and bake uncovered an additional 5 minutes.

This goes completely against the original recipe, however it's fool proof and has evolved to this as it is the easiest prep I have found. You don't have to cut the tortillas, I find it easier and neater to eat.​
 

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Yummy! Thanks.
 

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Discussion Starter · #4 ·
nope, it just makes for a lasagna-like filling. Would could probably omit/replace.
 
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