Recipe provided by “Cookin’ Savvy”
Yields: 4-6 servings
1 pound of ground beef
1 can (15 ounces) of black beans
1 can (4 ounces) of chopped chiles
2 cans (14 ounces each) of fire-roasted diced tomatoes, separated
1 can (15 ounces) of whole kernel corn
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 tablespoon of taco seasoning
6 cups of shredded cheese
18 taco-sized tortillas of your choice
Fresh cilantro for garnish
Sour cream for serving
Preheat the oven to 350°F.
In a large skillet, cook the ground beef until browned; drain any excess fat. Stir in the black beans, chiles with their juices, one can of diced tomatoes (including the juice), drained corn, garlic powder, onion powder, and taco seasoning.
Open the second can of tomatoes, set aside half, and add the remaining half along with the juice to the beef mixture. Combine thoroughly and turn off the heat.
In a 9-by-13-inch baking dish, layer the bottom with six tortillas, overlapping them slightly. Spread one-third of the beef mixture over the tortillas and top with 2 cups of shredded cheese. Repeat the layering process until all ingredients are used, finishing with the reserved tomatoes on top.
Cover the dish with aluminum foil and bake for 30 to 40 minutes. Once done, garnish with cilantro and serve with sour cream.
Explore more Hispanic-inspired recipes at Culinary.net.
