Ingredients
- 1 lb (450g) ground beef (or chicken/turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade blend)
- 1 can (14 oz) diced tomatoes (drained)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 6–8 flour tortillas
- 2 cups shredded cheddar cheese (or Mexican blend)
- 1 cup salsa
- ½ cup sour cream (optional, for serving)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add onion and garlic; sauté until softened. Stir in taco seasoning, diced tomatoes, beans, and corn. Cook 5 minutes to blend flavors.
- Layer tortillas in the bottom of the baking dish, slightly overlapping. Spread half the meat mixture on top, then sprinkle with cheese.
- Repeat layers with remaining tortillas, meat mixture, and cheese. Finish with a tortilla layer topped generously with cheese and salsa.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Let rest 5 minutes before slicing. Garnish with fresh cilantro and serve with sour cream.
Would you like me to make this more Mexican-lasagna style (stacked like layers) or more of a rolled enchilada bake?