(24) Pinto Bean Enchilada Stack

I don’t really have a heartwarming story to accompany this recipe.  Sorry.

The ground beef came from my husband’s grandfather’s slaughtered cow.  Yep.

And the beans were dried.  Then rehydrated.  Then cooked.  Then squished.  Then cooked again.

And, once again, the corn tortillas are not homemade.  I know.  Fail.  But this recipe finished off that pack of tortillas, so now, if I can ever remember to, I can order a tortilla press and get my taco on…

Pinto Bean Enchilada Stack
adapted from recipe in December 2010 Southern Living

1 pound lean ground beef
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
4 cups black beans, mashed
10 (or so) small tortillas
2-1/2 cups Mexican cheese, shredded
1-1/4 cup enchilada sauce

Toppings:
chopped tomatoes
chopped onions
sour cream
chopped cilantro

In a large skillet, brown ground beef with the spices.


Cover bottom of baking dish with tortillas.  Top with half of meat mixture and 1/2 cup cheese.


Top with another layer of tortillas, half the beans, half the enchilada sauce, and 1/2 cup cheese.  Top with a last layer of tortillas, and repeat layers once.


Bake at 425° for 16-18 minutes or until thoroughly heated and browned.  Top with remaining 1/2 cup cheese, and bake 2-3 more minutes or until cheese is melted.


Serve with fresh toppings.

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