Take-out Tuesday, Tacoladas

the Painted Apron

4 months ago

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

Tacos + Enchiladas=Tacoladas!

Course Main Course

Cuisine Tex-Mex

Keyword enchiladas, Mexican food, taco casserole, taco enchiladas, tacos, Tex-Mex

Prep Time 25

Cook Time 45

Servings 8

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.