Ingredients

The following ingredients have 6 Servings
  • 1 pound Ground Beef
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 15 ounces canned black beans (drained and rinsed)
  • 1 cup corn kernels (canned, frozen or fresh)
  • 19 ounces red enchilada Sauce
  • 5 corn tortillas (sliced into thin strips)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 3 green onions (thinly sliced)
  • 1/4 cup sliced olives (drained)

Instruction

  • Melt olive oil in a large skillet over medium heat (cast iron is preferred). Add the ground beef and cook, crumbling with a spatula as you go, until meat is no longer pink. Drain the grease and return beef to the skillet. Season with salt and pepper to taste.
  • Stir in chili powder, onion powder, garlic powder, enchilada sauce and black beans. Bring to a boil, cover, then reduce the heat to low and simmer for 10 minutes. Stir in the corn.
  • Stir in the corn tortilla strips so they are evenly distributed. Sprinkle cheese, green onions and olives on top, then replace the lid. Simmer for 5-10 minutes or until cheese has completely melted.
  • To serve: scoop into bowls with a scoop of sour cream, serve with Mexican rice or cauliflower rice, or stuff into tortillas.