Ingredients

The following ingredients have 4 Servings
  • 1 pound lean ground beef
  • 1 medium onion (chopped)
  • 1 cup frozen corn (thawed. You can use 1 can, drained. I prefer 1 cup frozen corn.)
  • 1-15 ounce black beans (canned, drained and rinsed)
  • 2-3 tablespoons taco seasoning
  • 1/2 - 1 cup water (start with 1/2 cup. See note below.)
  • 12 yellow corn tortillas
  • 2-15 ounce chopped tomatoes (canned, drained)
  • 8 green chile peppers (Hatch, Poblano, or Pueblo, roasted, chopped)
  • 1 cup sour cream
  • 1 cup Pepper Jack Cheese
  • Sliced jalapeno peppers, chopped tomatoes and chopped cilantro for garnish

Instruction

  • In a large fry pan, brown ground beef. When the pink is starting to fade, add onions and cook for about 5 minutes, stirring frequently.
  • Add corn, beans, tomatoes, chiles and taco seasoning and water. Mix well and simmer for 10 minutes.
  • Spray 9 x 13 baking dish with cooking spray.
  • Place 1 cup of ground beef mixture on the bottom of the pan. Place half of the tortillas on top of the ground beef, overlapping and placing them so they come about 1/2 inch up the side of the casserole dish.
  • Spoon half of the remaining beef mixture on top of the torttillas and spread the sour cream over the beef. Layer the rest of the corn tortillas and then the rest of the beef mixture. Top with the grated cheese.
  • Place in heated 350 degree F. oven and bake for 25 minutes. Garnish with sliced jalapenos, chopped fresh tomatoes and chopped cilantro. Let stand for 5 minutes and serve.