Fresh tomatoes are used to make a thick and tasty marinara sauce. Ideal for use in casseroles like lasagna, pasta, and other dishes. My favorite method to eat it is to pour it over raw zucchini “pasta” for a very great and nutritious lunch! This recipe is perfect for using up garden tomatoes that are overripe. Make twice as much and freeze half of it; it freezes nicely.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- nonstick cooking spray
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1 medium onion
- 1 (15 ounce) can black beans, drained
- 1 (14 ounce) can green enchilada sauce
- 1 (4 ounce) can chopped green chiles
- 1 (12 ounce) package white corn tortillas
- 1 cup sour cream
- 1 cup crumbled corn chips
- 2 cups shredded Cheddar cheese
- 1 (6 ounce) can sliced black olives
- 1 tomato, chopped
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9×13-inch baking pan with nonstick spray.
- Heat oil in a frying pan over medium-high heat. Saute beef until no longer pink in the center, 5 to 10 minutes. Add onion and cook until transparent, about 2 minutes more. Add black beans, enchilada sauce, and green chiles. Simmer until slightly thickened, about 10 minutes.
- Cover the bottom of the prepared pan with a third the beef mixture. Place several tortillas over the meat to cover. Spread half the sour cream. Add another third the meat mixture, cover with tortillas, and spread remaining sour cream on top. Cover with remaining meat mixture.
- Top casserole with crushed corn chips and Cheddar cheese, in that order. Sprinkle olives and tomatoes on top of the Cheddar cheese.
- Bake in the preheated oven until bubbling, about 35 minutes.
- Use your favorite shredded cheese.
Nutrition Facts
| Calories | 546 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 8 g |
| Protein | 21 g |
| Saturated Fat | 13 g |
| Sodium | 779 mg |
| Sugars | 3 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Very good I’m very balanced after it was finished I served a little bit of guacamole on the side
Made as written except for no tomatoes and topped with picante sauce instead due to the hubs not liking tomatoes. We really enjoyed this and it is one I would make again. You need to let it sit for 20 minutes or so after you pull it out of the oven so that it firms up.