Ingredients
Equipment
Method
- Heat the oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish with nonstick spray.
- In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is soft.
- Stir in the minced garlic and cook for another 1 to 2 minutes until fragrant.
- Add the taco seasoning and water, mixing well, and let it simmer briefly to combine.
- Incorporate the fire roasted diced tomatoes (with juices), green chiles, and drained black beans into the skillet; stir and heat through.
- Cover the bottom of the prepared casserole dish with 6 corn tortillas, overlapping as needed.
- Spread one-third of the meat and bean mixture evenly over the tortillas. Top with 2 cups of the shredded Monterey Jack and cheddar cheese.
- Repeat the layering process twice more, using 6 tortillas, one-third of the filling, and 2 cups of cheese for each layer.
- Cover the casserole tightly with aluminum foil and bake for 30 to 40 minutes, or until the cheese is fully melted and the dish is bubbling.
- Remove from the oven, sprinkle diced tomatoes and sliced green onion on top, and allow to rest for 10 minutes before slicing. Serve with sour cream.
Nutrition
Notes
You can assemble the casserole ahead and refrigerate for up to 24 hours before baking; add 5-10 minutes to the bake time if chilled. For a vegetarian version, substitute the ground beef with extra black beans or sautéed vegetables. Store leftovers covered in the fridge for up to 4 days, or freeze individual portions for longer storage. Reheat in the oven covered with foil, or microwave portions with a damp paper towel to keep them moist. Serve with rice, guacamole, or a simple green salad for a complete meal.