Instructions

Preparation:

• Preheat oven to 350 Degrees F.
• Add 2 cups water to a medium pot or pan.
• Add olive oil to water.
• Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Ground Taco ME’EAT pack and add contents. Stir well.
• Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
• In a baking dish, add 2 tbsp of olive oil and spread around the inside. Open can of red enchilada sauce and add a layer, just enough to cover the bottom.
• Place a layer of tortillas, 6-7 should cover the bottom of the dish with the tortillas placed halfway up the tortilla or until the tortilla is at the height of the top of the baking dish.
• Add RollinGreens Ground Taco ME’EAT, 1 can strained and rinsed black beans, 8 oz. corn, and 2 cup shredded cheddar cheese.
• Top the filling with the remaining tortillas covering the top. If using a square or rectangle dish, cut tortillas in half, placing the flat sides up against the edges of the dish. Placing full tortillas down the middle.
• Pour the remaining amount of enchilada sauce evenly on top of the casserole and top with the remaining 2 cups of shredded cheese.
• Cover dish with foil and place into the preheated oven.
• Bake for 25-30 minutes. Remove from oven once finished cooking. Remove foil.
• Wash and slice ¼ inch rounds of your green onion and place on top of your casserole. (optional)

-Enjoy Chef Ko