Ingredients
- 450 g ground beef
- 1 medium yellow onion, diced
- 2 teaspoons minced garlic
- 60 g taco seasoning
- 120 ml water
- 410 g canned fire roasted diced tomatoes, undrained
- 115 g canned green chiles
- 425 g canned black beans, drained and rinsed
- 18 corn tortillas
- 650 g shredded jack and cheddar cheese blend
- 1–2 medium tomatoes, diced
- 1 bunch green onions, sliced
- Sour cream, to taste
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease a 23 x 33 cm baking dish.
- In a large skillet over medium heat, brown the ground beef and diced onion until the beef is no longer pink and the onions are softened.
- Stir in minced garlic and cook for 1 minute until aromatic. Mix in taco seasoning and water until well combined.
- Add fire roasted diced tomatoes with their juices, green chiles, and drained black beans. Stir to combine and heat through.
- Arrange 6 corn tortillas in the base of the prepared dish, overlapping to cover completely.
- Spread one-third of the meat mixture evenly over the tortillas, then sprinkle 215 g of cheese on top.
- Repeat the layering of tortillas, meat mixture, and cheese twice more, creating three full layers in total.
- Cover with aluminum foil and bake for 30-40 minutes or until the casserole is bubbling and cheese is thoroughly melted.
- Remove from oven and allow to rest for 10 minutes before slicing to help maintain structure.
- Top with diced tomato and sliced green onions, and serve with sour cream on the side.
Notes
Feel free to customize with different ingredients like ground turkey for a lighter option or add corn and bell peppers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Mexican lasagna, layered casserole, family dinner, easy recipe, comfort food
