Description
A hearty and savory casserole combining ground beef, cheese, and traditional Mexican flavors, perfect for family gatherings or potlucks.
Ingredients
- 2 lbs. ground beef
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 (1 oz.) packets taco seasoning
- 4 tablespoons tomato paste
- 2 (10 oz.) cans Rotel, drained
- 1 (15 oz.) can whole kernel corn, drained
- 1 (15 oz.) can black beans, drained
- 1 tablespoon chili powder
- 1 (16 oz.) can refried beans
- 12 corn tortillas
- 2 cups (8 oz.) Monterey Jack cheese, shredded
- 2 cups (8 oz.) cheddar cheese, shredded
- Salt and pepper, to taste
Instructions
- In a Dutch oven over medium-high heat, brown the ground beef until cooked. Remove the beef and set aside. Drain any fat from the pot.
- Sauté onions in some oil until soft. Add garlic and sauté for another 30 seconds.
- Add the beef back to the pan along with taco seasoning, tomato paste, and water according to taco seasoning instructions. Simmer until the water has cooked down.
- Add Rotel, corn, black beans, chili powder, and salt and pepper to taste, and stir to combine. Simmer for 5 minutes until flavors are well combined.
- Combine the shredded Monterey Jack and cheddar cheese.
- Line the bottom of a 9×13 casserole dish with 6 tortillas, overlapping them to cover the entire surface.
- Spread half the refried beans on top of the tortillas, add half the beef mixture, and top with half of the mixed cheese. Repeat the layers once more.
- Bake uncovered at 350°F for 30 minutes or until the cheese is melted.
- Let it stand for 10 minutes before garnishing with desired toppings. Serve warm.
Notes
For extra flavor, top with sour cream, green onions, cilantro, or jalapeños. This casserole can be made ahead of time and stored in the refrigerator.