Recipe from "Cookin’ Savvy"
Servings: 4-6
- 1 pound of ground beef
- 1 can (15 ounces) of black beans
- 1 can (4 ounces) of 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
Cooking Instructions
Preheat your oven to 350°F.
In a large skillet, cook the ground beef until browned and drain the excess grease. Stir in the black beans, chiles with their juices, one can of tomatoes with juices, drained corn, garlic powder, onion powder, and taco seasoning.
Take the other can of tomatoes, set aside half, and pour the remaining half with juices into the beef mixture. Blend well and turn off the heat.
In a 9-by-13-inch baking dish, place six tortillas on the bottom, slightly overlapping. Spread 1/3 of the beef mixture over the tortillas and sprinkle with 2 cups of shredded cheese. Repeat the layering process with the remaining ingredients and finish by adding the reserved tomatoes on top.
Cover the dish with foil and bake for 30-40 minutes. Garnish with cilantro and serve with sour cream.
For more meal ideas inspired by Hispanic cuisine, visit Culinary.net.
