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Prep 25min
Total9hr5min
Servings6
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Ingredients
1/2
lb. extra-lean ground beef
1
cup chopped Italian plum tomatoes (3 medium)
1
cup julienne-cut (2x1/4x1/4-inch) zucchini
1/2
cup finely chopped green onions
1
(15-oz.) can black beans, drained, rinsed
1
can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
1
(8-oz.) container nonfat sour cream
1
teaspoon from 1 container (6.25 oz) Old El Paso™ 25% Less Sodium 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
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Steps
1
Spray 13x9-inch (3-quart) 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.
2
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.
3
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.
4
Heat oven to 375°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.
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Crisp watermelon and mango cubes or grapes, tortilla chips and lime-flavored sparkling water are cool accompaniments for this flavorful casserole.
This casserole layers traditional enchilada ingredients between corn tortillas, lasagna-style.
For spicier lasagna, use a "hot" enchilada sauce.
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