Enchilada Casserole with Red Guajillo Chile Sauce

Name: Enchilada Casserole with Red Guajillo Chile Sauce
Total time: 55
Yield: 6
Ingredients: 1 pound extra-lean ground beef; ¼ teaspoon ground black pepper; 3 tablespoons taco seasoning mix; 1 small onion, chopped; ½ green bell pepper, chopped; ½ red bell pepper, chopped; ¼ cup shredded carrots; 1 (12 ounce) bottle Mexican guajillo red chile cooking sauce (such as Herdez®); 2 tablespoons white sugar; 1 (15 ounce) can reduced-sodium black beans, rinsed and drained; 6 (6 inch) corn tortillas; 2 cups shredded reduced-fat Cheddar cheese (such as Cabot®)

Recipe by Occasional Cooker from allrecipes.com

Dinner 55 Mins.

Ingredients

6 servings

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1 pound extra-lean ground beef
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¼ teaspoon ground black pepper
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3 tablespoons taco seasoning mix
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1 small onion, chopped
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½ green bell pepper, chopped
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½ red bell pepper, chopped

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¼ cup shredded carrots
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1 (12 ounce) bottle Mexican guajillo red chile cooking sauce (such as Herdez®)
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2 tablespoons white sugar
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1 (15 ounce) can reduced-sodium black beans, rinsed and drained
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6 (6 inch) corn tortillas
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2 cups shredded reduced-fat Cheddar cheese (such as Cabot®)

Instructions

Preheat the oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet, sprinkling in pepper and taco seasoning, until browned and crumbly, 5 to 7 minutes. Add onion, bell peppers, and carrots; saute for 5 minutes.
Pour guajillo sauce into a large measuring cup and stir in sugar. Pour sauce over the beef mixture; stir in black beans.
Place 3 tortillas on the bottom of a casserole dish. Add half the meat mixture on top. Sprinkle 1/2 of the shredded cheese on top. Repeat the layers, ending with cheese on top.
Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.