Baked Enchilada Casserole

INGREDIENTS:

• Crisco® Original No-Stick Cooking Spray
• 3 tablespoons Crisco® Pure Corn Oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 pounds lean ground beef
• 1 1.25 ounce pkg taco seasoning mix
• 1 4-ounce can diced green chilies
• Salt and pepper
• 12 5 to 6-inch diameter corn tortillas
• 1 15-ounce can black beans; rinsed and drained
• 2 cups grated sharp cheddar cheese
• 1 15-ounce jar enchilada sauce
• 1 16-ounce jar salsa

PREPARATION DIRECTIONS:

1. 1.
   Heat oven to 350°F. Spray a 13x9x2-inch glass dish with no-stick cooking spray; set aside. Heat corn oil in a large skillet over medium heat; add onion and garlic. Sauté just until onion is softened; remove from pan.


2. 2.
   Add ground beef; cook over medium high heat until brown, about 10 minutes. Reduce heat to low. Add onion and garlic back to pan. Mix in taco seasoning and green chiles; sauté 5 minutes. Season mixture with salt and pepper.


3. 3.
   Overlap 6 tortillas on bottom of prepared dish, covering the dish completely. Spoon beef mixture evenly over tortillas. Spoon beans over beef.


4. 4.
   Pour half the enchilada sauce and half the salsa over the beans. Sprinkle with ½ cup cheese. Cover with remaining 6 tortillas. Pour remaining enchilada sauce and salsa over tortillas. Sprinkle with remaining cheese.


5. 5.
   Bake until hot and bubbling at edges, about 30 minutes. Let stand 5-10 minutes before serving.