Recipe provided by “Cookin’ Savvy”
Yields: 4-6 servings
1 pound of ground beef
1 can (15 ounces) black beans
1 can (4 ounces) diced green chiles
2 cans (14 ounces each) fire-roasted diced tomatoes, divided
1 can (15 ounces) sweet corn
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon taco seasoning
6 cups of shredded cheese
18 taco-sized tortillas, your choice
fresh cilantro for garnish
sour cream for serving
Preheat your oven to 350°F.
In a large skillet, cook the ground beef until browned; drain excess fat. Stir in black beans, chiles (including the juices), one can of diced tomatoes (with juices), drained corn, garlic powder, onion powder, and taco seasoning.
Open the second can of tomatoes, reserve half for later use, and mix the other half into the beef mixture. Combine thoroughly and remove from heat.
In a 9-by-13-inch baking dish, layer six tortillas on the bottom, slightly overlapping them. Top with one-third of the beef mixture, followed by 2 cups of shredded cheese. Repeat the layering until all ingredients are used, finishing with the reserved tomatoes on top.
Cover the dish with foil and bake for 30-40 minutes. Garnish with cilantro and serve alongside sour cream.
For more Hispanic-inspired recipes, visit Culinary.net.
