★Ingredients
1 medium onion, chopped
1 pound ground beef
2 cloves garlic, minced
1 can (15 ounces) corn, drained
1 can (15 ounces) black beans, drained and rinsed
1 can (10 ounces) red enchilada sauce
1 can (10 ounces) green enchilada sauce
1 teaspoon chili powder
1 can (4 ounces) diced green chiles
1 teaspoon cumin
Salt and pepper, to taste
1 teaspoon paprika
12 corn tortillas, cut into quarters
2 cups shredded cheddar cheese
Fresh cilantro, chopped (optional)
2 cups shredded Monterey Jack cheese
Sliced avocado, for serving (optional)
Sour cream, for serving (optional)
★Instructions
Preheat your oven to 375°F (190°C).
Cook the Beef
In a large skillet, cook the ground beef over medium-high heat until it’s no longer pink. Drain any excess fat.
Add Onion and Garlic
Add the chopped onion and garlic to the skillet with the beef. Cook until the onion is translucent, about 5 minutes.
Add Seasonings and Veggies
Stir in the chili powder, cumin, paprika, salt, and pepper. Then add the black beans, corn, and diced green chiles. Mix well.
Mix Enchilada Sauces
In a medium bowl, combine the red and green enchilada sauces.
Assemble the Casserole
Spread a thin layer of the mixed enchilada sauce on the bottom of a 9×13-inch baking dish. Arrange a layer of tortilla quarters over the sauce. Top with a layer of the beef mixture, then sprinkle with a mix of cheddar and Monterey Jack cheese. Repeat the layers (sauce, tortillas, beef mixture, cheese) until all ingredients are used, ending with a layer of cheese on top.
Enjoy!