Ingredients:
– 1 pound ground beef
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (15 oz) enchilada sauce
– 1 can (10 oz) diced tomatoes with green chilies
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup frozen corn
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 10 corn tortillas, cut into quarters
– 2 cups shredded Mexican blend cheese
– Fresh cilantro, chopped (optional for garnish)
– Sour cream (optional for serving)
Instructions:
1. Preheat Oven:
– Preheat your oven to 375°F (190°C).
2. Cook the Beef:
– In a large skillet, cook the ground beef over medium heat until browned and fully cooked. Drain any excess fat.
– Add the diced onion and minced garlic to the skillet and cook until the onion is softened, about 3-4 minutes.
3. Prepare the Filling:
– Stir in the enchilada sauce, diced tomatoes with green chilies, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and pepper.
– Simmer for about 5 minutes, allowing the flavors to meld together.
4. Layer the Bake:
– In a 9×13 inch baking dish, spread a thin layer of the beef mixture on the bottom.
– Place a layer of the quartered corn tortillas over the beef mixture.
– Sprinkle a layer of shredded cheese over the tortillas.
– Repeat the layers, finishing with a layer of cheese on top.
5. Bake:
– Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
– Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Serve:
– Remove from the oven and let it sit for a few minutes before serving.
– Garnish with fresh cilantro and serve with sour cream, if desired.
