spicy mexican beef bake
- 1 1/2 pounds ground beef (95% lean)
- 3 cans (10 ounces each) mild enchilada sauce
- 1 tablespoon packed brown sugar
- 1 can (15 ounces) black beans, rinsed, drained
- 3/4 cup chopped red bell pepper
- 1/3 cup diced celery
- 1/3 cup diced onion
- 1 1/2 teaspoon ground cumin
- 15 corn tortillas (6 to 7-inch diameter)
- 1 cup shredded reduced-fat Mexican cheese blend
- reduced-fat dairy sour cream (optional)
- Heat oven to 400°F. Combine enchilada sauce and brown sugar in large bowl, stirring until sugar is dissolved. Set aside.
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Pour off drippings, if necessary.
- Stir in 2-1/2 cups sauce mixture, beans, bell pepper, celery, onion and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
- Spray 13 x 9-inch glass baking dish with nonstick cooking spray. Spread half of remaining sauce mixture over bottom of baking dish. Arrange 5 tortillas over sauce in dish, overlapping slightly; top with 1/2 of beef mixture and 1/4 cup cheese. Repeat layers once, using all remaining beef mixture, 5 tortillas and 1/4 cup cheese. Top with remaining 5 tortillas and sauce mixture, spreading sauce evenly to moisten tortillas. Reserve remaining 1/2 cup cheese.
- Cover dish with foil. Bake in 400°F oven 30 to 35 minutes or until heated through and bubbly. Remove foil; sprinkle with reserved cheese. Bake, uncovered, 2 to 3 minutes or until cheese is melted. Let stand, uncovered, 10 minutes. Cut into 8 servings. Serve with sour cream, if desired.
Test Kitchen Tips: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
Nutrition information per serving: 349 calories; 11 g fat (4 g saturated fat; 2 g monounsaturated fat); 67 mg cholesterol; 696 mg sodium; 38 g carbohydrate; 6.2 g fiber; 27 g protein; 5.5 mg niacin; 0.4 mg vitamin B6; 1.7 mcg vitamin B12; 3.7 mg iron; 16.5 mcg selenium; 5.2 mg zinc.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.