Description
A hearty and comforting Mexican casserole layered with seasoned ground beef, black beans, corn, tomatoes, tortillas, salsa, and melted cheese, then baked until bubbly and golden.
Ingredients
- 1 lb (450 g) ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (15 oz / 425 g) corn, drained
- 1 can (14.5 oz / 410 g) diced tomatoes
- 1 cup (240 ml) salsa
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 6 small flour or corn tortillas, cut into halves
- 2 cups (200 g) shredded cheddar or Mexican blend cheese
- 1/2 cup (120 ml) sour cream (optional)
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet and cook until softened.
- Stir in the black beans, corn, diced tomatoes, salsa, chili powder, cumin, paprika, salt, and pepper.
- Let the mixture simmer for about 5 minutes so the flavors can blend.
- Spread a small amount of the meat mixture onto the bottom of a baking dish.
- Layer tortillas over the mixture, then add more meat mixture and a sprinkle of cheese.
- Repeat the layers until all ingredients are used, finishing with cheese on top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for a few minutes before serving. Top with sour cream and cilantro if desired.
Notes
- You can swap the ground beef for ground chicken or turkey for a lighter version.
- For a vegetarian option, omit the meat and add extra beans or sautéed vegetables like bell peppers and zucchini.
- Add jalapeños, hot salsa, or extra chili powder for more heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
- Freeze tightly wrapped casserole for up to 2 months, either before or after baking.
- You can assemble the casserole a day ahead and refrigerate it until ready to bake.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
