Taco Casserole (Print Version)
# Ingredients:
01 -
1 Tbsp olive oil.
02 -
1 1/4 cups chopped red onion or yellow onion.
03 -
1 1/4 cups chopped red bell pepper.
04 -
1 1/4 lbs. lean ground beef.
05 -
Salt and freshly ground black pepper.
06 -
1 Tbsp minced garlic.
07 -
2 Tbsp chili powder.
08 -
1 1/2 tsp ground cumin.
09 -
1 (14.5 oz) can black beans, drained and rinsed.
10 -
1 (14.5 oz) can fire roasted diced tomatoes.
11 -
1 cup frozen corn.
12 -
1/4 cup water or chicken broth.
13 -
1 1/2 Tbsp lime juice.
14 -
1/2 cup chopped cilantro.
15 -
2 cups shredded cheddar cheese.
16 -
2 cups shredded Monterey jack cheese.
17 -
15 (6-inch) corn tortillas, cut into halves.
# Instructions:
01 -
Preheat oven to 375 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
02 -
Heat oil in a 12-inch non-stick skillet over medium-high heat. Add onion and bell pepper, saute 4 minutes. Scoot to the far side.
03 -
Crumble in beef, season with salt and pepper. Let brown on bottom, then break up beef and continue to cook until browned. Drain fat.
04 -
Add garlic, chili powder and cumin and cook 1 minute longer.
05 -
Stir in black beans, tomatoes, corn, water, lime juice, and cilantro and remove from heat.
06 -
Layer 10 tortilla halves along bottom of baking dish, work to cover whole bottom surface as best possible.
07 -
Spoon and spread 1/3 of the beef mixture over tortilla layer. Toss cheeses together and spread 1/3 of the cheese mixture over beef layer.
08 -
Repeat this layering process with tortillas, beef filling and cheese two more times.
09 -
Bake in preheated oven 20 minutes.
# Notes:
01 -
For spicier version add 1/4 tsp cayenne pepper or diced jalapeños.
02 -
Can use 4 cups pre-shredded Mexican blend cheese as a quick alternative.
03 -
Optional toppings: hot sauce, sour cream, avocado, tomatoes, jalapeños, onions, radishes, cilantro or lettuce.