TACOLADAS
Tacos + Enchiladas=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
Dish can be frozen uncooked for baking another time