enchilada casserole

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 packet (1 ounce) taco seasoning
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can enchilada sauce
• 1 (15 ounce) can corn, drained
• 8 corn tortillas
• 2 cups shredded cheddar cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon.
3. Add chopped onion and minced garlic and cook until softened, about 5 minutes.
4. Stir in taco seasoning and cook for 1 minute.
5. In a 9x13 inch baking dish, spread a thin layer of enchilada sauce.
6. Arrange 4 tortillas in a single layer on top of the sauce. Top with half of the black beans, corn, and cheddar cheese.
7. Repeat layers: 4 tortillas, remaining black beans, corn, and cheddar cheese.
8. Pour remaining enchilada sauce evenly over the layers.
9. Cover with foil and bake for 20 minutes.
10. Remove foil and bake for another 10-15 minutes, or until bubbly and heated through.

Notes

• For easier assembly, you can warm the tortillas in a dry skillet or microwave for 30 seconds.
• To make this vegetarian, substitute the ground beef with 1 (15 ounce) can pinto beans, rinsed and drained.
• For a spicier casserole, add a pinch of cayenne pepper or a chopped jalapeno to the beef mixture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.