Take-out Tuesday, Tacoladas
This recipe is a combination of beef tacos and enchiladas
Taco meat, vegetables, beans and cheese are put on tortillas,
rolled up and baked in a casserole with enchilada sauce~
The best of both worlds, Tacoladas!
A nice twist for Taco Tuesday!
My family loves Mexican food and enchiladas are so versatile,
you can put anything and everything in them
For these I browned ground beef with taco seasoning
and mixed it with black beans, spinach, and corn
Chop the onion and give it a quick saute until transparent
then throw the spinach on top to wilt
As it begins to wilt down, stir it into the onions
When the spinach has cooked down, add the spinach and onions
into the bowl with the meat, beans and corn
Grate cheese
Set up an assembly line with tortillas, filling, cheese, sauces,
& prepared dish or dishes
I made 2 pans, one for us and one to share or freeze
Pour 1 can of Enchilada sauce into each pan
Put a dollop {1-2 Tbsp} of sour cream down the center of tortillas
Divide filling and place on top of the sour cream
in the center of each tortilla
Sprinkle with some of the cheese
Carefully roll up tortillas as tightly as possible
and place seam side down in prepared pans,
and spread top with additional sour cream
Pour 1 can of red Enchilada sauce over tops of rolled enchiladas
If you have left over filling
tuck it into the ends of the enchiladas
and around the sides of the casseroles
Top the casseroles with cheese
Cover with foil and label with baking instructions
and your dish is ready for sharing or freezing
Bake covered at 350 degrees for 30 minutes,
then uncover and bake for 10-15 minutes more until bubbly
TACOLADAS
Equipment
- casserole dish/s 1 large or 2 small or medium
Ingredients
- 12 small flour tortillas
- 1 lb. ground beef cooked and seasoned for tacos
- 1 can 15 oz. black beans
- 1 cup corn kernels
- 1 medium onion
- fresh spinach
- 10 oz cheddar and/or white cheddar or jack cheeses
- 1 cup sour cream
- 2 cans 10 oz. green chile enchilada sauce
- 2 cans 10 oz. red enchilada sauce
- 1 Tbsp olive oil
- 1 Tbsp butter
Instructions
- Saute onion in butter & olive oil in skillet over medium heat.
- When onion is transparent and starting to brown, toss spinach on top of it and let it steam for a minute, then stir and cook 1-2 more minutes until wilted and cooked down.
- Drain black beans and rinse well. Combine taco meat, corn, beans, spinach & onion.
- Lay out rows of tortillas and smear a little sour cream down the center of each [1 T or so] divide filling among tortillas and top with a little cheese.
- In a prepared casserole dish, pour a can of green enchilada sauce.
- Roll up tortillas tightly and place them seam side down in pan, squishing tightly together.
- Spread remaining sour cream over tortillas, cover with a can of red enchilada sauce and top with cheese.
- Cover and bake at 350 for 30 minutes, then uncover and cook until hot and bubbly. This makes 1 big [serves 4-6] and 1 small [serves 2-4] casseroles, or 1 extra large pan [serving 6-8] Can be made a day ahead.
- Serve with a green salad and garnish with tortilla chips.
Notes
Enjoy!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
What’s for Dinner / Love Your Creativity
Between Naps on the Porch / Monday Linky Party
Wednesday Linky Party / Karin’s Cottage Linky Party / Creative Crafts
RSS - Posts
This looks great, Jenna — and nice that you can make ahead, freeze and have later, too!
Thanks Jeanie!
This recipe is a winner. I love make ahead recipes.
Thanks Bernadette, I love do ahead recipes, knowing dinner is ready to pop in the oven is such a good feeling!
Such a clever idea and it’s great that you can prepare it ahead.
Thanks Angie, I love do ahead recipes!
I love mash-ups like this, so many possibilities!
Thanks Dorothy, I have made enchiladas in so many different ways, and they always are delicious!
This looks so good and the spinach, onions and beans make it so healthy! We just went out for Mexican last night – wow, I could have cooked! (sigh). Next time, dear.
Thanks Leslie Anne 🙂
Good morning, Jenna! This enchilada recipe looks scrumptious! My family loves Mexican food, too. I love the idea of adding spinach to the recipe. That’s a good way to sneak a vegetable into the mix. My youngest is such a picky eater. I’m always trying to dream up ways to sneak vegetables into his diet. Thanks for sharing this yummy recipe! Happy Tuesday!
Thanks so much Shannon, my son used to avoid vegetables too, but he grew out of it by the time he went to college, so there’s hope!
Jenna, this dish looks so tasty. Our son’s family would love it and I am sharing the recipe with my DIL. You always share amazing recipes, thank you! Enjoy today’s sunshine!
Thanks so much Pam! Yes, it’s so nice to see the sunshine!
Perfect! I’m making this… this week and will put some in the freezer! Thank you!
Thanks Nancy, I hope you enjoy!
What a great recipe name! My husband loves to make enchiladas out of so many things, and all of his variations turn out great. We usually eat them up in two meals, but it is nice to know you can freeze them too.
Thanks Linda, I have made enchiladas in a lot of different ways too, and they are always delicious!
What a tasty mash up Jenna! How nice to have meals ready to pop in the oven too. Happy Wednesday ♥
Thanks Mary, I love to have dinner ready early in the day to just pop in the oven!
Looks yummy!!
Thanks Jill 🙂
This recipe is endless and looks yummy!
Thanks Mary, tacos in a different way!
I love your recipes! The ingredients are usually so accessible and you make it look so easy with your step by step directions! Can’t wait to try this one out, too! And I love the idea of making an extra pan for another day or to share! Thanks!
Thanks so much Laura!
Love the name Tacoladas. I’d make mine vegan and thanks for giving me this good idea. Saw it at TFT#645. I’m sharing #67 through 71. Thanks and have a great week. Nancy Andres @ Colors 4 Health
Thanks so much Nancy!
OMG! Does that ever look delicious and it’s always a bonus to be able to make something in advance.
Thank you Judee! It’s such a great feeling to make something ahead of time and knowing all you have to do is pop it in the oven~
My mouth is watering looking at these pictures and reading the recipe. I’m not kidding, there is actual drool. I love Mexican food of any kind, and this is right up my alley. Thanks for sharing. I am definitely going to try this.
Thanks so much Pattie, I hope you enjoy!
Love the cute name Jenna. This family loves Mexican food, so this right down our alley. Happy weekend.
Thank you Linda!
Jenna, These sound SO delicious!! I love that they can be prepared ahead of time! YUM! YUM! YUM! I have saved this recipe to my files!!
Thanks Chloe!
That is a beautiful plate of food!! Happy Valentine’s Day! Thanks for sharing the What’s for Dinner party – have a fabulous day!
Thanks so much Helen!