Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
1 pound ground beef
1 can (15 ounces) black beans
1 can (4 ounces) green chiles
2 cans (14 ounces each) fire-roasted diced tomatoes, separated
1 can (15 ounces) corn kernels
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon taco seasoning
6 cups shredded cheese
18 taco-sized tortillas of your preference
Fresh cilantro for garnish
Sour cream for serving
Preheat the oven to 350°F.
In a large skillet, cook the ground beef until browned, then drain any excess fat. Stir in the black beans, chiles, one can of diced tomatoes (with juices), corn (drained), garlic powder, onion powder, and taco seasoning.
For the second can of tomatoes, reserve half aside and add the other half to the beef mixture with its juices. Combine thoroughly and turn off the heat.
In a 9-by-13-inch baking dish, arrange six tortillas on the bottom, overlapping them slightly. Layer with one-third of the beef mixture and sprinkle with 2 cups of shredded cheese. Repeat the layers with the remaining ingredients and top it off with the reserved tomatoes.
Cover the dish with aluminum foil and bake for 30-40 minutes. Once done, garnish with fresh cilantro and serve alongside sour cream.
For more Hispanic-inspired recipes, be sure to visit Culinary.net.
