Cheesy Salsa Verde Beef Enchilada Bake

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) Ro*Tel diced tomatoes and green chilies
• 1 cup salsa verde
• 8 corn tortillas
• 2 cups shredded Mexican blend cheese
• 1 cup sour cream
• 1/2 cup milk
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook beef, onion, and garlic until browned.
3. 3 Stir in black beans, Ro*Tel, and salsa verde; season with cumin, chili powder, and salt.
4. 4 In a medium bowl, mix sour cream and milk.
5. 5 Lightly grease a 9x13 inch baking dish.
6. 6 Layer tortillas, beef mixture, and cheese in the dish, repeating until all ingredients are used.
7. 7 Pour the sour cream mixture over the top.
8. 8 Bake for 45 minutes until bubbly and cheese is melted.
9. 9 Garnish with cilantro before serving.

Equipment

• 9x13 inch baking dish
• skillet
• mixing bowls

Variations

• Substitute ground chicken for beef.
• Add corn kernels for extra sweetness.

Substitutions

• Use shredded chicken if you prefer a poultry option.
• Substitute flour tortillas for corn if preferred.

Pairings

• Mexican rice
• Refried beans
• Guacamole

Nutrition

Tips

• Warm tortillas slightly for easier layering.
• For a spicier kick, add extra green chilies.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating in a 350°F oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with warm refried beans and Mexican rice.

FAQ