Recipe provided by “Cookin’ Savvy”
Yield: 4-6 servings
1 pound of ground beef
1 can (15 ounces) of black beans
1 can (4 ounces) of diced 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, 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 the fat. Stir in the black beans, chiles along with their juices, one can of tomatoes with its juices, the drained corn, garlic powder, onion powder, and taco seasoning.
From the remaining can of tomatoes, reserve half and set it aside. Incorporate the other half, including the juices, into the beef mixture. Stir until combined and remove from heat.
In a 9-by-13-inch baking dish, layer six tortillas on the bottom, slightly overlapping them. Spread one-third of the beef mixture over the tortillas, then sprinkle 2 cups of shredded cheese on top. Repeat this layering process with the remaining ingredients, finishing with the reserved tomatoes on top.
Cover the dish with foil and bake for 30 to 40 minutes. Garnish with fresh cilantro and serve with sour cream.
For more Hispanic-inspired recipes, visit Culinary.net.
