- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) red enchilada sauce
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) diced green chilies
- 2 cups shredded Mexican blend cheese
- 10-12 corn tortillas
- Salt and pepper, to taste
- Optional toppings: sliced olives, diced tomatoes, chopped cilantro, sour cream, sliced avocado
Instructions:
- Prepare the Meat Filling:
- In a skillet, cook the ground beef or turkey over medium heat until browned.
- Add the chopped onion and minced garlic, and cook until the onion is softened.
- Stir in the black beans, corn, and diced green chilies.
- Season with salt and pepper to taste.
- Simmer for 5-7 minutes to allow the flavors to meld.
- Assemble the Casserole:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spread a thin layer of the meat mixture on the bottom of the prepared baking dish.
- Place a layer of corn tortillas on top of the meat mixture, tearing them into smaller pieces to cover any gaps.
- Spoon a portion of the meat mixture over the tortillas, then sprinkle with shredded cheese.
- Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
- Bake the Casserole:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden brown.
- Serve and Garnish:
- Allow the casserole to cool for a few minutes before serving.
- Serve with your favorite toppings, such as sliced olives, diced tomatoes, chopped cilantro, sour cream, or sliced avocado.
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