Ingredients
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2 lbs lean ground beef
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1 small white onion, chopped
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2 cups cooked rice
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1 (10 3/4 ounce) can condensed cheddar cheese soup or 1 (10 3/4 ounce) can nacho cheese soup
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1 (1 1/4 ounce) packet taco seasoning
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12 burrito-size flour tortillas
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1 (16 ounce) salsa
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1 (15 ounce) can black beans, drained
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1 (29 ounce) can corn, drained
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4 cups shredded cheddar cheese
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1 (10 ounce) can enchilada sauce
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2 tablespoons cilantro
Instructions
- Preheat oven to 350.
- In a large skillet, brown ground beef with onion; drain. Return beef & onions to hot skillet off of heat and stir in rice, undiluted soup and taco seasoning. Mix together well.
- Lightly spray a lasagna pan/ 13" x 9" pan with nonstick cooking spray.
- Line bottom of pan with 4 of the tortillas.
- Evenly cover tortillas with half of the meat/rice mixture, then 1/2 of the salsa, then sprinkle with half of the corn, half of the black beans and 1 cup of cheese.
- Cover again with 4 more of the tortillas and repeat these layers again.
- Finally, top with the last 4 remaining tortillas. Pour entire can of enchilada sauce over top. Sprinkle with remaining 2 cups cheese and cilantro.
- Bake at 350 for about 25 minutes.
- Serve with a dallop of sour cream, if desired.