LAYERED MEXICAN CASSEROLE FLOUR TORTILLAS RECIPES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
• Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350°F.
• Dice onion. Drain and rinse both black beans and olives.
• Place a large skillet on the stovetop on medium heat. Add ground beef and allow it to brown completely.
• Mix onion into the meat and allow it to soften.
• Add taco seasonings, water, lime juice, half of your shredded cheese, black beans and olives to the skillet (reserve a handful of olives to sprinkle on top if desired). Mix everything together.
• Remove skillet from the heat.
• Create three layers of low carb taco shells and ground beef in an 8×8 casserole dish, starting with shells and ending with taco filling. Top with remaining cheese and black olives (if you reserved some from step 5).
• Bake for 10-15 minutes until cheese is melted. Allow to cool!
• Cut into squares and plate. Add desired toppings and enjoy!