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(Makes 8 servings; recipe created by Kalyn and Jake with inspiration from Layered Mexican Casserole with Chicken, Green Chiles, Pinto Beans, and Cheese.)
1 can (26 or 27 oz.) whole green chiles, drained (be careful not to buy whole jalapenos, which look similar)
1 can (15 oz.) black beans, rinsed well with cold water and drained
1 onion, chopped
2 tsp. + 1 tsp. olive oil
1 lb. extra-lean ground beef (less than 10% fat)
1 T taco seasoning (I use my homemade Taco Seasoning, but a purchased seasoning will work.)
1 can (14.5 oz.) petite dice tomatoes with juice
3 eggs, beaten well
1 cup Green Chile Enchilada Sauce (from a 15 oz. can, freeze the rest for another use.)
1 1/2 cups Low-Fat Mexican Four Cheese Blend (I use the blend from Costco which has 6 grams of fat in 1/4 cup)
low-fat sour cream for serving (optional)
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1st Keep
 Pamperry00
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