Monday, September 14, 2009

Open-Faced Enchilladas

This is a different take on a regular taco salad.


1 lb. ground beef or turkey

1 pkt. enchillada seasoning

1 big can tomato juice*

1 can black beans (do not rinse or drain)*

cornstarch and water

Brown meat. Add seasoning and beans. Cook until warmed through. Pour in tomato juice and bring to a boil for about five minutes. Mix cornstarch with water and add to sauce until desired thickness. Serve on top of totilla chips with desired toppings. Serves a lot!

*I only use 1/2 - 3/4 of the canned juice. If I use the whole can then I make it with 2 cans of beans.

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