Layered Beef and Corn Tortilla Casserole

Richly seasoned ground beef simmered with crushed tomatoes, black beans, and sweet corn, layered between soft corn tortillas and melted Colby Jack cheese.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.92/serving

Dietary

• Gluten-Free
• High-Protein
• Nut-Free
• Egg-Free

Tags

• bake
• comfort food
• rich
• crowd-pleaser

Ingredients

• 2 pound ground beef (90/10 lean)
• 1 yellow onion (medium, diced)
• 4 clove garlic (minced)
• 2 tablespoon ground cumin
• 1 tablespoon chili powder
• 1.5 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly cracked)
• 1 can crushed tomatoes (28 oz can)
• 1 can black beans (15 oz can, drained and rinsed)
• 1 can sweet corn (15 oz can, drained)
• 12 yellow corn tortillas
• 8 ounce Colby Jack cheese (shredded)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.
2. Heat a large skillet over medium-high heat. Add the ground beef and yellow onion, breaking up the beef with a wooden spoon for 6 to 8 minutes until the meat is fully browned and registers at least 160°F.
3. Stir in the minced garlic, ground cumin, chili powder, kosher salt, and black pepper, cooking for 1 minute until fragrant.
4. Pour in the crushed tomatoes, black beans, and sweet corn. Bring the sauce to a gentle simmer for 4 minutes, then remove from heat.
5. Spread 1 cup of the meat sauce across the bottom of the prepared baking dish. Layer 6 corn tortillas across the sauce, overlapping slightly to fit.
6. Spoon half of the remaining meat mixture over the tortillas, then sprinkle with half of the shredded Colby Jack cheese.
7. Top with the remaining 6 corn tortillas, spread the rest of the meat sauce evenly across the top, and finish with the remaining Colby Jack cheese.
8. Bake uncovered in the oven for 20 minutes until the edges are bubbling and the cheese is melted and golden brown.
9. Let the casserole rest for 10 minutes before slicing into 6 generous portions.

Notes

Cover tightly and store the remaining portions in the refrigerator for Tuesday's dinner.

Nutrition (per serving)

• Calories: 635
• Protein: 49 g
• Carbohydrates: 45.2 g
• Fat: 28.8 g
• Fiber: 8.6 g
• Sodium: 1747 mg
• Saturated Fat: 14 g
• Sugar: 13 g
• Cholesterol: 137 mg