Grilled Enchilada
- 1 lb. raw ground beef.
- 1 can black beans, drained and rinsed.
- 1 sm. can whole kernel corn, drained.
- 2 cans rotel tomatoes with juices.
- 1 pkg. enchilada seasoning.
- 6 corn tortilas cut into bite size peices.
- 1 cup instant rice.
- I cup finely grated cheese.
- Make a foil bag by placing the foil into a baking dish and pulling up the edges. Mix all ingredients but the cheese in a bowl. Pour into the foil bag and bring edges up and seal together. Remove from baking dish. Wrap in another layer of foil. Place on a medium grill (about 300 degees)for 45 minutes, turning completely over every 15 minutes. Carefully remove and carry in a baking dish. Cut open the top and sprinkle with the cheese. This is great for outdoor intertaining but works for the days you want the baked main dish but do not want the heat of the oven in the kitchen. Serve with tortila chips, sour cream and avacado slices.
ground beef, black beans, whole kernel corn, tomatoes, enchilada seasoning, corn tortilas, instant rice
Taken from www.epicurious.com/recipes/member/views/grilled-enchilada-1208528 (may not work)