Black beans: 1 can15oz/425g, drained and rinsed (optional)
Corn: 1 cupfrozen or canned, drained (optional)
Green chilies: 1 can4oz/113g, diced (optional)
Cumin: 1 teaspoon
Chili powder: 1 teaspoon
Salt and pepper: to taste
Fresh cilantro: for garnishoptional
Sour cream: for servingoptional
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Cook the Beef:
In a large skillet over medium heat, cook the ground beef until it’s no longer pink. Drain the excess fat.
Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is softened, about 5 minutes.
Stir in 1 cup of enchilada sauce, cumin, chili powder, salt, and pepper. If using, add the black beans, corn, and green chilies. Simmer the mixture for about 5 minutes until everything is well combined and heated through.
Layer the Casserole:
Spread a thin layer of the remaining enchilada sauce on the bottom of the prepared baking dish.
Layer half of the tortilla pieces over the sauce.
Spread half of the beef mixture over the tortillas.
Sprinkle half of the shredded cheese over the beef layer.
Repeat the layers with the remaining tortillas, beef mixture, and cheese.
Bake:
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Serve:
Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream on the side, if desired.
Kristy Cook
