It's hard to beat these enchilada stacks for a family-pleasing weeknight dish. Get out the ground beef and black beans and let's get started!
What You Need
Original recipe yields 4 servings
1/2 lb. extra-lean ground beef
1 can (15 oz.) black beans, rinsed, divided
1 cup TACO BELL® Thick & Chunky Salsa, divided
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
2 large green onions, sliced
8 corn tortilla s (6 inch)
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. chopped fresh cilantro
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Let's Make It
Heat oven to 375ºF.
Brown meat in large skillet; drain. Return meat to skillet. Add 1/2 cup beans, and 1/4 cup each salsa and cheese; mix well. Stir in onions.
Place 4 tortillas in single layer on baking sheet sprayed with cooking spray; top with meat mixture and remaining tortillas. Cover with salsa, spreading to edges of tortillas.
Bake 15 to 20 min. or until heated through. Sprinkle with remaining cheese; bake 2 to 3 min. or until melted.
Serve topped with sour cream and cilantro.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 11g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.