This recipe is quickly becoming a Beachy staple. The first time we had it was last spring, and it’s been in the rotation ever since.

When I first made this, it was a week when I knew that Nathan had a lot of tests, so I wanted to cook him a dinner that would last for a few nights. I literally Googled “dinner recipes with 5 ingredients or less”. That was my criteria, and this is what I got!

Ever since that first time, we have whipped this up whenever the mood strikes (which is frequently when it comes to Mexican food). Nathan has made it for friends and even they come back for seconds!

This past Monday night was a cold, rainy evening, and a hot dinner just sounded too good to pass up. Together, we were able to put this in the oven to bake in under 10 minutes!

2014-09-15 18.33.49

Enchilada Bake

1 lb lean (at least 80%) ground beef
2 cans (7.5 oz each) Pillsbury® refrigerated biscuits
1 can (15 oz) black beans, drained
1 can (10 oz) enchilada sauce
1 can (8 oz) tomato sauce
1 cup shredded Mexican cheese blend (4 oz)

1. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish or pan with cooking spray.
2. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink.
Drain, if necessary.
3. Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.
4. In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread
mixture evenly in baking dish. Sprinkle cheese over top.
5. Bake 25-30 minutes. Let stand 5 minutes before serving.

Source: Betty Crocker

Notes: This is a flexible recipe. When my sister made it, she tossed in onion and tomato and it turned out well. It’s a good one to try new things with – if you have peppers or spinach or other veggies you want to incorporate, I think it would still be delicious! 

The other great thing about this recipe is that, because the ingredients list is so simple, it’s really easy to always have the stuff on hand. We had some biscuit dough leftover from Nathan’s cheddar garlic biscuits, and he had saved some of the ground beef when he cooked up a batch last week for spaghetti sauce. With those shortcuts, we had this made in no time!

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