Enchilada Casserole

Ingredients:

• 1 pound ground turkey or beef (grass fed is best)
• 2 tbsp taco seasoning (recipe on anaturalshift.com)
• 2 cups Enchilada sauce (recipe on anaturalshift.com) -1 cup salsa (Homemade or your favorite store brand)
• 8 whole wheat flour tortillas or gluten free (10 inch)
• 1 cup pinto or black beans (presoaked or if you use canned beans, be sure to rinse and drain first)
• 2 ½ cups shredded sharp cheddar cheese

Directions:

Preheat oven to 350°. Make enchilada sauce and set aside. In a large skillet, cook ground meat over medium-high heat until brown. Stir in taco seasoning and salsa.

Next, stir in beans and 1 cup of the cheese and set aside. Fill each tortilla with approximately ¼ – 1/3 cup of the meat and bean mixture.

Roll tortillas and place seam side down in the bottom of a greased 13×9-inch baking dish. If you have extra meat, sprinkle it on top of the rolled tortillas.

Next, pour the enchilada sauce over the tortillas. Top with remaining cheese. Bake, uncovered, 30 minutes or until bubbly.

I like to serve with my black bean and corn black beans and corn sauté, Guacamole, and top enchiladas with a dollop of 2% Fage greek yogurt in place of sour cream. Garnish with green onion and fresh cilantro if you have it! Soooo tasty