Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium onion (chopped)
  • 1 jalapeno pepper (chopped)
  • 4 cloves garlic (chopped)
  • 1.5 pounds ground beef
  • 1 tablespoon ancho powder (or use an American chili powder blend)
  • 1 tablespoon Mexican oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper (optional, for spicy)
  • Salt and pepper to taste
  • 28 ounce can fire roasted tomatoes
  • 15 ounce can black beans (rinsed and drained)
  • 1 cup corn
  • 12 corn tortillas (lightly toasted)
  • 3 cups shredded cheese (Use a Mexican blend of melty cheese, or use cheddar, Monterey Jack and/or pepper jack)
  • For Serving: Spicy chili flakes, fresh chopped cilantro, hot sauce

Instruction

  • Preheat oven to 400 degrees F.
  • Heat the oil in a large pan, then add the onion and jalapeno peppers. Cook for 5 minutes to soften.
  • Add the garlic and cook for 1 minute, or until the garlic becomes fragrant.
  • Add the ground beef and break it apart with a wooden spoon. Cook for 7-8 minutes, or until the meat is browned and cooked mostly through.
  • Stir in the seasonings, fire roasted tomatoes, black beans and corn. Simmer for 5 minutes to let the flavors develop. You can simmer longer if you'd like. I like to simmer for 20 to 30 minutes.
  • Spread half of the meat mixture to the bottom of a 9x13 casserole dish.
  • Top evenly with 6 corn tortillas, then half the shredded cheese.
  • Spoon the remainder of the meat mixture over the tortillas, then top with the remaining tortillas, then shredded cheese.
  • Bake the casserole for 15 minutes, or until the cheeses are nicely melted.
  • Top with your favorite toppings and serve.