EASY BEEF AND PEPPER ENCHILADA BAKE
1 pound 80/20 ground beef
1 large onion, chopped
1 jalapeño, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
2 packets taco seasoning
1, 15.5 ounce can black beans
4 cups shredded cheddar cheese (or Mexican blend)
8, 8” flour tortillas
1, 15.5 ounce jar salsa
1 pint cherry or grape tomatoes, cut in half (or quarters if they are large)
1, 2.25 ounce can sliced black olives, drained
3 scallions, chopped
¼ cup fresh cilantro, chopped
Preheat oven to 350 degrees.
Cook the ground beef in a large deep skillet, breaking it up with a spatula as it cooks. When it is almost cooked through, add the onions, jalapeño, and red and green bell peppers to the pan. Continue cooking, stirring frequently, until the beef is cooked through and the onions and peppers are soft and fragrant, about 5 minutes. Add the taco seasoning and stir to fully coat.
Drain the black beans in a colander and rinse with cold water. Add them to the pan along with 2 cups of the cheese. Remove the pan from heat and mix until everything is combined and cheese is melted.
Coat a 9” x 13” casserole dish with non-stick cooking spray.
Spread the tortillas out on the counter and divide the meat mixture evenly, placing a mound down the center of each tortilla. Roll each tortilla tightly around the meat mixture and place each roll, seam side down, in the casserole dish. You will need to squeeze them in to fit side by side.
Spread the salsa evenly over the tops of the tortilla rolls. Top with 1 cup of the cheese followed by the chopped tomatoes and then, the remaining cup of cheese. Sprinkle the sliced olives over the top. Bake for 30 minutes until bubbly and the cheese is lightly browned.
Garnish with the scallions and cilantro and serve with sour cream on the side.