Frozen Dinner Diner: Enchilada Casserole

(Sorry, folks, no photo this week. I'll post one as soon as I can.)

This is another of my husband's favorite dishes. I found the original recipe in an old issue of Cooking Light magazine a few months ago and modified it, eliminating ingredients my husband wouldn't like and bumping up the quantity of the ingredients he DOES like to keep the dish filling. (In short, I doubt that the recipe as I make it would qualify as "light.")

Enchilada Casserole

1 pound ground beef

1 package of taco seasoning

2 (15 ounce) cans of black beans, rinsed and drained

2 cups of shredded reduced-fat Mexican cheese blend

4 (8 inch) flour tortillas

Preheat oven to 400 degrees.

Brown the beef in a large skillet. Add taco seasoning according to package instructions.

Stir in beans.

Spray a 9-by-13-inch baking dish with no-stick spray. Arrange two tortillas on the bottom of the dish to cover the bottom as much as possible.

Cover the tortillas with 1/2 of the ground beef/bean mixture. Sprinkle 1 cup of cheese on top of the beef/beans.

Arrange two tortillas on top of the cheese, then top with the rest of the beef/bean mixture and the rest of the cheese.

Cover dish with aluminum foil, and bake for 25 minutes. Uncover, and bake for an additional 5 minutes until all cheese is melted.

Cut into eight pieces.

Reheating

Cook for 4 minutes in the microwave.

How is it as a frozen dinner?

Very good, but not when you forget to cover it when baking. The first time I made this dish, I skipped over that step, and as a result, the tortillas were very dry and hard to chew after reheating.