Easy gluten free one dish dinner. Corn tortillas filled with RollinGreens Ground Taco ME’EAT, black beans, corn, onion, and cheese, smothered in red enchilada sauce and topped with cheese.

Serves 4-6 people

Ingredients

For Ground Taco ME’EAT

• 1 Bag RollinGreens Ground Taco ME’EAT
• 2 cups water
• 2 tbsp olive oil

For the Casserole

• 12-16 corn tortillas
• 1 can cooked black beans
• 8 oz. frozen, canned, or fresh corn
• ½ yellow or white onion
• 1 large can red enchilada sauce
• 4-6 cups shredded Mexican blend cheese (optional cheese alternative)
• 2 sprigs of cilantro

Instructions

1. For the Ground Taco ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Ground Taco ME’EAT and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
4. For the casserole, preheat oven to 350 Degrees F. 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. Add a layer of tortillas, 6-7 should cover the bottom of the dish with the tortillas placed halfway up.
5. Add cooked Ground Taco ME’EAT, 1 can strained and rinsed black beans, 8 oz. corn, and 2 cup shredded cheddar cheese.
6. Top the filling with the remaining tortillas. Pour the remaining enchilada sauce evenly on top of the casserole and top with the remaining 2-4 cups of shredded cheese.
7. Cover dish with foil and place into the preheated oven. Bake the casserole for 25-30 minutes. Remove from oven once finished cooking. Remove foil.
8. Cut cilantro and place on top of your casserole.

-Enjoy Chef Ko