1 lb. lean ground beef 1 (15 oz.) can red enchilada sauce 1 cup shredded Mexican cheese blend 8 (6 in.) corn tortillas 1 (15 oz.) can black beans, drained and rinsed Preheat oven to 350° F. Coat 9×13-inch baking pan with nonstick cooking spray. In large skillet, break up and cook ground beef over medium-high heat until no pink remains, about 7–9 minutes. In large bowl, toss together cooked ground beef, half of enchilada sauce, and half of cheese.
