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Black Bean Enchilada Casserole

Prep time: 18 minutes
(Ready in 30 minutes)

1 pound lean ground beef
1 (1.25-ounce) package Old El Paso Taco Seasoning Mix
2/3 cup water
1 tablespoon oil
1/2 cup chopped onion
2 garlic cloves, minced
1 (15-ounce) can black beans, drained, rinsed
1 (10-ounce) can Old El Paso Enchilada Sauce
1 (4.5-ounce) Old El Paso Chopped Green Chiles
1/3 cup sour cream
7 or 8 Old El paso Flour Tortillas for Soft Tacos & Fajitas (from 10.5-ounce package)
4 ounces (1 cup) shredded sharp Cheddar cheese
2 to 3 ounces crumbled chevre (goat) cheese
1 cup Old El Paso Thick 'n' Chunky Salsa
3 green onions, sliced

Heat oven to 400 degrees.

Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.

Add taco seasoning mix and water; mix well. Cook 2 to 4 minutes or until mixture is thickened, stirring occasionally.

Meanwhile, heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 3 to 4 minutes or until tender. Add beans, enchilada sauce and green chiles; mix well. Bring to a boil, stirring occasionally. Remove from heat. Stir in sour cream.

Spoon ground beef mixture down center of each tortilla. Roll up; place seam side down in ungreased 12-by-8-inch (2-quart) baking dish. Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheeses.

Bake at 400 degrees for 8 to 12 minutes or until cheeses are melted and casserole is thoroughly heated. Spoon salsa down center of casserole; sprinkle with green onions. Makes 7 servings.

Nutrition information per serving: 480 calories (230 calories from fat); 26 grams total fat; 12 grams saturated fat; 75 mg cholesterol; 1,430 mg sodium; 36 grams total carbohydrates; 3 grams dietary fiber; 4 grams sugars; 25 grams protein.

Connie Weis, Virginia Beach, Va.

Thursday, February 24, 2000

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