Spicy Mexican Beef Bake Recipe from Beef It’s What’s For Dinner

Ingredients

• 1-1/2 pounds Ground Beef (95% lean)
• 3 cans (10 ounces each) mild enchilada sauce, about 3-3/4 cups, divided
• 1 tablespoon packed brown sugar
• 1 can (15 ounces) black beans, rinsed, drained
• 3/4 cup chopped red bell pepper
• 1/3 cup diced celery
• 1/3 cup diced onion
• 1-1/2 teaspoons ground cumin
• 15 corn tortillas (6 to 7-inch diameter)
• 1 cup shredded reduced-fat Mexican cheese blend
• Reduced-fat dairy sour cream

Directions

1. Heat oven to 400°F. Combine enchilada sauce and brown sugar in large bowl, stirring until sugar is dissolved. Set aside.
2. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Pour off drippings, if necessary. (Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.)
3. Stir in 2-1/2 cups sauce mixture, beans, bell pepper, celery, onion and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
4. Spray 13 x 9-inch glass baking dish with cooking spray. Spread half of remaining sauce mixture over bottom of baking dish. Arrange 5 tortillas over sauce in dish, overlapping slightly; top with 1/2 of beef mixture and 1/4 cup cheese. Repeat layers once, using all remaining beef mixture, 5 tortillas and 1/4 cup cheese. Top with remaining 5 tortillas and sauce mixture, spreading sauce evenly to moisten tortillas. Reserve remaining 1/2 cup cheese.
5. Cover dish with foil. Bake in 400°F oven 30 to 35 minutes or until heated through and bubbly. Remove foil; sprinkle with reserved cheese. Bake, uncovered, 2 to 3 minutes or until cheese is melted. Let stand, uncovered, 10 minutes. Cut into 8 servings. Serve with sour cream, if desired.