Ingredients

The following ingredients have 8 Servings
  • 1 lb 93% lean ground beef
  • 19 oz can red enchilada sauce
  • 2 cups frozen shoepeg corn
  • 8 oz fresh chunky-style salsa (or your favorite canned salsa)
  • 8 soft corn tortillas
  • 15 oz can low-sodium black beans, drained and rinsed
  • 8 oz Cabot light white cheddar (shredded )
  • 8 oz Cabot light pepper jack (shredded)

Instruction

  • Preheat oven for 350 degrees F. Heat a large skillet on medium heat and cook ground beef until no longer pink.
  • Stir in enchilada sauce, corn, black beans and salsa
  • Grease a 9x11 baking dish with olive oil cooking spray and place half of the tortillas in the bottom of the pan and overlap, as needed.
  • Cover with half of the meat mixture and top with half of the cheese
  • Repeat with second layer, finishing with the rest of the cheese on top.
  • Bake for 35-40 minutes, until cheese is melted and bubbly