👩🍳 Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Brown the meat:
- In a skillet over medium heat, cook the ground beef with onion and garlic until browned and fragrant.
- Drain excess fat.
- Stir in black beans, corn (if using), chili powder, cumin, smoked paprika, salt, and pepper.
- Add enchilada sauce and tomato sauce. Simmer for 5 minutes. Remove from heat.
- Layer the casserole:
- Spread a thin layer of meat mixture on the bottom of the baking dish.
- Arrange a single layer of tortilla pieces to cover the bottom.
- Spoon ⅓ of the remaining meat mixture over the tortillas.
- Sprinkle with ½ cup cheese.
- Repeat layers: tortillas → meat → cheese. Do this 2 more times (you’ll have 3 layers total).
- Top with a final layer of tortillas, then pour any remaining sauce over them.
- Cover generously with remaining cheese.
- Bake:
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10 minutes, until cheese is bubbly and lightly golden.
- Rest & Serve:
- Let rest 5–10 minutes before cutting into squares.
- Garnish with your favorite toppings and serve warm!
💡 Tips:
- For a spicier version, add diced green chiles or a dash of cayenne.
- Make it vegetarian by swapping beef for lentils or extra beans.
- Leftovers reheat beautifully in the microwave or oven.
This hearty, cheesy casserole is perfect for family dinners, potlucks, or meal prep. Enjoy! 🧀🌮
Let me know if you’d like a slow cooker version, a spicy twist, or a lighter option!
Related Posts:
Pages: 1 2