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"This recipe is one of my family's favorites. It can be made in advance and then reheated, or you can make the different components ahead of time and then just assemble and bake for a quick dinner. Serve with sour cream and picante sauce or salsa." — Heather
cooking spray
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 pound ground beef
1 (15 ounce) can black beans, drained and rinsed
2/3 cup water
1/3 cup taco seasoning mix (such as Old El Paso®)
1 tablespoon butter
1/2 cup diced green onions
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup (such as Campbell's® Healthy Request)
1/2 cup reduced-fat sour cream
1 (4 ounce) can diced green chile peppers, drained
1/2 cup shredded Cheddar-Monterey Jack cheese blend
1/4 cup milk
7 large flour tortillas, or as needed
1/2 cup shredded Cheddar-Monterey Jack cheese blend
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1st Keep
 Mark13
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