Categories: Casserole, Ground Beef, Main Dish, Tex-Mex

Ingredients

• 1 1/2 lbs ground beef
• 1 onion, chopped
• 1 green bell pepper, seeded and diced
• 1 -2 tablespoon fresh minced garlic
• 1 large jalapeno pepper, seeded and finely chopped (optional)
• 2 -4 teaspoons cumin (or to taste)
• salt and black pepper
• 2 (10 ounce) cans red enchilada sauce
• 1 (15 ounce) can black beans (rinsed and well drained)
• 2 cups frozen corn
• 9 corn tortillas
• 2 cups shredded Mexican blend cheese, divided (can use more or less)
• TOPPINGS:
• 2 plum tomatoes, finely chopped
• sour cream
• green onion
• coarsley crushed tortilla chips

Directions

1. Set oven to 350 degrees.

2. Grease an 11 × 7-inch baking dish.

3. In a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin.

4. Bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.

5. Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.

6. Spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish.

7. Cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese.

8. Repeat the layers twice but omitting the final cheese layer on top.

9. Drizzle any remaining canned enchilada sauce (from the second can) on top.

10. Cover with foil and bake in a 350 degree F oven for 25 minutes.

11. Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.

12. Let stand 10-15 minutes before slicing.

13. Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.

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