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Nutrition Facts
Serving Size 261 g
(Approx. 8 Servings)
Amount Per Serving
Calories 230 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 280 mg 12%
Total Carbohydrate 34 g 11%
Dietary Fiber 7 g 28%
Sugars 4 g
Protein 13 g
Vitamin A 20% Iron 80%
Vitamin C 4% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Beef and Black Bean Enchilada Casserole

Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 h 30 m
8  People


Recipe makes 8 Servings

2 dried ancho chilles
3 cup(s) H-E-B Select Ingredients Reduced Sodium Chicken Broth
1/2 cup(s) cilantro
3 garlic, minced and divided
13 corn tortillas, 1 roughly chopped for sauce
1 Tbsp olive oil, divided
1/2 Lb 96% lean ground beef
1 Tsp cumin
1 Tsp dried oregano
2 Tbsp tomato paste
1 white onion, chopped
15 1/2 Oz Goya Black Beans, rinsed and drained
1/2 cup(s) H-E-B® Shredded Mexican Blend Cheese
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Heat oven to 350°F.
To make sauce, combine ancho chilles, broth, cilantro, 1 clove minced garlic and 1 chopped tortilla in a medium pot, and bring to a boil; reduce mixture by 1/3, then remove from heat, place in a blender and blend until smooth.
Heat 1/2 tablespoon oil in a large non-stick skillet, then add ground beef, cumin, oregano and tomato paste and cook until browned; strain any extra grease, and set meat aside in a bowl; return pan to heat, add other 1/2 tablespoon oil and onions, and cook 4-5 minutes until onions are tender; add cooked meat, black beans and garlic, and cook an additional 2-3 minutes; remove from heat.
To make casserole, place 1/2 cup of sauce in a lightly greased 8x8-inch baking dish; alternately layer corn tortillas, beef and sauce until all ingredients are used; top with cheese, and bake 1 hour until heated through.



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