Ingredients
Scale
- 1.5 lbs lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning or homemade blend
- 2 cans (10 oz each) red enchilada sauce
- 12–15 corn tortillas, cut into quarters or strips
- 3 cups shredded Mexican blend cheese or sharp cheddar
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- Optional toppings: Sour cream, fresh cilantro, diced tomatoes, sliced jalapeños, or avocado
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray. Gather all your ingredients and chop the onion and garlic so everything is ready to go once the stove is hot.
- Place a large skillet over medium-high heat. Add the ground beef and diced onion. Cook until the beef is browned and the onions are translucent, breaking the meat into small crumbles with a spatula. Drain any excess grease from the pan. Stir in the minced garlic and taco seasoning, cooking for another minute until fragrant. Pour in half a cup of the enchilada sauce to keep the meat moist and flavorful.
- Spread about 1/2 cup of enchilada sauce on the bottom of the prepared baking dish. Place a layer of tortilla pieces over the sauce to cover the bottom. Top the tortillas with half of the beef mixture, followed by half of the black beans and corn. Sprinkle one cup of cheese over the top. Repeat the layers: tortillas, remaining beef, remaining beans and corn, more sauce, and another cup of cheese. Finish with a final layer of tortillas, the remaining sauce, and the rest of the shredded cheese.
- Cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and starting to turn golden brown. Let the casserole rest for 5 to 10 minutes before slicing. This helps the layers set so you get a perfect scoop every time. Top with your favorite fresh garnishes and serve.
- Cook Time: 45 minutes