Beef Enchilada Casserole

I have been craving a tamale pie. But, my sweetheart is allergic to corn, so the cornbread topping was out. So, I made an enchilada casserole.

1lb Ground beef

1/2 Onion chopped

1/2 Poblano pepper chopped

1/2 Red bell pepper chopped

1 Tsp cumin

1 Can of black beans drained and rinsed

Flour tortillas-or corn if you prefer

2 Packages of enchilada sauce-or cans I use Frontera and it comes in a pouch

2 Cups of mexican blend cheese

Preheat the oven to 350. Brown the ground beef and drain off the fat except 1 Tbls. Add the peppers and onion to the meat and cook until tender and stir in your cumin, black beans and 1/4 of a package of enchilada sauce. Spray a baking dish with non stick spray. I use and 8×8, but that will depend on how thick you want your meat layer. Pour some enchilada sauce in the bottom of the pan, enough to cover. Add in a layer of tortillas, add in half of the ground beef, top with 1/2 cup of the cheese and another layer of tortillas, pour some sauce over the tortillas and add the rest of the ground beef. Add 1/2 cup of cheese, top with a layer of tortillas and pour over the rest of the sauce and top with the last cup of cheese. Bake for 30-45 minutes.

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