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Kirsten Harms' Baked Enchiladas


Baked Enchiladas (Kirsten Harms)
8 flour tortillas
2 reg cans tomato sauce (reserve ¾ c.)
1 packet taco seasoning
1 lb. hamburger
Chopped onion
1 can black beans, drained
1 c. corn (Frozen or canned)
2 c. cooked rice (1 c. raw in 2 c. water)
Salt and Pepper to taste
Top with- 1 c. shredded cheddar, ½ c. chopped black olives, lettuce, salsa, sour cream

Preheat oven to 350. In a 9 x 13 sprayed pan, spread ¼ c. of the tomato sauce. Create a tortilla layer (cut in half, fourths, to fit better. Combine the sauce (minus reserved), hamburger, taco seasoning, onion, beans, corn, and rice. Put on top of the tortillas. Layer more tortillas on top of rice/meat mixture. Cover with ½ c. of the sauce. Bake at 350 for 45 minutes. Take out, top with 1 c. cheese and ½ c. chopped olives. Bake an additional 10-20 minutes. Serve with toppings.


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