Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 cup yellow onion, chopped
- ½ cup jalapeño peppers, seeded and chopped (can substitute with green bell pepper for less heat)
- ½ cup red chili peppers, seeded and chopped (can substitute with red bell pepper for less heat)
- fresh cilantro, to garnish
Seasonings and Beans
- 2 tablespoons Mexican seasoning (or taco seasoning)
- 1 cup canned black beans, drained and rinsed
- salt and pepper, to taste
Dairy and Sauces
- 1 cup tomato sauce
- 1 cup sour cream
- 3 ½ cups shredded cheddar cheese
Carbohydrates
- 6 medium flour tortillas (around 7″ to 8″)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the casserole later.
- Cook the Ground Beef and Onion: In a large skillet over medium-high heat, cook the ground beef and chopped onion. Break the beef into crumbles as it cooks until browned, about 5 to 7 minutes. Drain any excess liquid to prevent sogginess in the casserole.
- Season and Combine Beans: Add the Mexican or taco seasoning and the drained black beans to the cooked beef mixture. Stir well and heat through. Add salt and pepper to taste. Remove from heat and set aside.
- Mix Tomato Sauce with Sour Cream: In a medium bowl, combine the tomato sauce and sour cream until smooth. This creamy sauce will add moisture and tangy flavor to the casserole layers.
- Assemble the First Layer: Spread half of the tomato sauce and sour cream mixture evenly on the bottom of a 9″ x 13″ baking dish. Next, add a layer of three flour tortillas. You may tear them into smaller pieces and overlap them to fully cover the sauce layer.
- Add Cheese and Beef Layer: Sprinkle about 1 cup of shredded cheddar cheese over the tortilla layer, then spoon and evenly distribute half of the ground beef and bean mixture on top.
- Build the Second Layer: Repeat the layering process by spreading the remaining half of the sauce mixture, followed by the remaining three tortillas, another cup of shredded cheddar cheese, and the rest of the beef mixture.
- Top and Add Peppers: Finish by sprinkling the remaining shredded cheddar cheese evenly over the top and scattering the chopped jalapeño and red chili peppers to add heat and flavor.
- Bake the Casserole: Place the dish in the preheated oven and bake for 25 to 35 minutes, or until the cheese is fully melted and bubbly, and the casserole is heated through.
- Serve: Allow the casserole to stand for a few minutes before serving. Garnish with freshly chopped cilantro to add a fresh herbal note and a pop of color.
Notes
- To reduce heat, substitute jalapeño and red chili peppers with green and red bell peppers respectively.
- You can swap out ground beef for ground turkey or chicken for a leaner option.
- For a gluten-free version, use gluten-free tortillas instead of flour tortillas.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding a layer of cooked rice or corn between the layers can add texture and bulk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
