Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 cups red enchilada sauce
  • 15 corn tortillas, cut into halves or quarters
  • 3 cups shredded Monterey Jack cheese
  • 2 cups shredded sharp Cheddar cheese
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sour cream
  • 1 medium avocado, sliced

Instructions:

  1. Place a skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and crumbly. Stir in the minced garlic and taco seasoning, cooking for another 60 seconds. Fold in the black beans and corn, then remove from heat.
  2. Preheat the oven to 375°F (190°C). Pour 1/2 cup of red enchilada sauce across the bottom of a 9x13 inch baking dish. Lay down a single layer of corn tortilla pieces, overlapping slightly.
  3. Spread half of the beef mixture over the tortillas, followed by a drizzle of sauce and a handful of mixed cheeses. Repeat the process with another layer of tortillas, the remaining beef, sauce, and cheese.
  4. Top the final layer of tortillas with the remaining red sauce and the remaining cheese. Bake for 20–25 minutes until the cheese is bubbling and the edges of the tortillas are crisp.
  5. Let the casserole rest for 5–10 minutes before slicing. Garnish with fresh cilantro, sour cream, and sliced avocado.