Enchilasagna

Serves 12

2 (10 oz) cans enchilada sauce
1 (12-15 oz) can tomato sauce
1 pound ground beef, extra lean, cooked and drained*
1 tablespoon cumin
1 tablespoon garlic powder
12 each corn tortillas, chopped
12 ounces black beans, canned, drained
1 pound low fat cheddar cheese or use jack cheese

Preheat oven to 350 F and grease a 13 X 9" pan. In a saucepan, combine
enchilada sauce and tomato sauce. Let simmer. Brown beef, drain and
add seasonings and salt and pepper to taste. Add about 1/2 of the sauce
to browned beef and set aside.
On the bottom of the pan, pour 3/4 cup of sauce and add about 1/3 of the
beef mixture and then beans. Next, make a layer of corn tortillas, using 1/3
of what you have. Add more beef, 1/3 of the beans, 1/4 of the cheese.
Repeat these layers: corn tortillas, beef, bean and cheese, till
everything is gone. Top with remaining sauce and remaining cheese. Bake
uncovered for 30 to 40 minutes. Wait 10 minutes before digging in!

*: for fun, use 4 cups cooked and chopped chicken for a different flavor,
or two can of beans if you're veggie

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/