This delicious dish is a fun twist on Mexican food. And, it’s super easy to prepare.
I first saw the recipe on a McCormick’s Spice package that I picked up at the grocery store. After altering that recipe a bit, here is the final product I came up with. Enjoy!
You will need:
2 tsp. chili Powder
1 tsp. Ground Cumin
1 tsp. Minced Garlic
1/2 tsp. Oregano
1/2 tsp. Crushed Red Pepper
1 lb. ground beef
1/2 cups chopped white onion
1 can (16 oz) of tomato sauce
1 can of black beans, drained and rinsed
1 small can of whole kernel corn, drained
1 small can of undrained green chilis
6 flour tortillas
2 cups of shredded Cheddar cheese
Brown the beef on the stove top, along with the chopped onion. Once it’s brown, drain the mixture and slowly add the tomato sauce, beans, chilis, and corn. Stir, simmer for a bit, and then begin to add the spices one by one and fold into the mix. After all the spices are thoroughly mixed let the pot simmer for another 5 minutes to combine everything.
Spray a 13 by 9, two-inch deep baking pan with cooking spray. Spread of about a half cup of the beef/bean mixture on the bottom of the pan. Then, build a layer with the tortillas, overlapping them on each other as needed. ( This whole layering process reminded me a lot of lasagna. ) On top of the tortilla layer spread half of the remaining beef mixture and top with a cup of cheddar cheese. Then, build another tortilla layer. Add the rest of the beef mixture, then the rest of the cheese.
Bake in a preheated oven at 350 degrees for 15-25 minutes. I like casseroles a bit more on the “done” side so I had it in there for 25, but the original recipe calls for only 15. Use your judgement.
You can create your own twist on this recipe by substituting chicken or turkey for the beef –or even keeping it vegetarian with just beans. Happy Cooking!