Tuesday, February 03, 2009

Baked Enchilada

I adapted this from Lorie at Rice, Beans and Other Fine Things (dot) com. Because of my food intolerances and what was left in my fridge, this is what I came up with. Oooh..and I accidentally added too much rice. OOPS, but it still came out fine.

1 lb 93% hamburger
1 onion, diced
ground pepper to taste
1 can cream of mushroom soup (I used the healthy stuff)
1 cup low-fat sour cream
1 can black beans, rinsed and drained
1 tsp chili powder
1/2 tsp-1 tsp cumin (I didn't measure--and I skimped, because I don't care for it).
4 cups (or equivalent of 4 servings) brown rice
1 can diced tomatoes
2 TBSP diced green chilies
1 can red enchilada sauce
2 cups colby-jack cheese
8 whole wheat flour tortillas--the small ones--cut into 1/8ths
Additional sour cream
Black olives

Brown hamburger with onion and pepper. Add in soup, sour cream, beans, tomatoes, chilies, spices and rice. Let warm.

Spray a casserole dish with butter spray and add half of the wheat tortillas. Pour and spread 1/2 of the enchilada sauce over the tortillas. Add half of the meat and bean mixture, then sprinkle with 1 cup of the cheese. Repeat layers.

Bake in a 400 degree oven for 30-35 minutes.

Serve with a dollop of sour cream and a few black olives.

We both liked this!

Edit: After reheating this the next day, I would definitely only use 2 cups of rice instead of 4. It was very heavy and a little dry!

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