Ingredients
1 tbsp. extra-virgin olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tbsp. taco seasoning mix
Kosher salt
Freshly ground black pepper
1 (15.5-oz.) can black beans, drained and rinsed
2 c. chopped cherry tomatoes, divided
1 c. corn, canned and drained or frozen
12 corn tortillas, 6 halved
2 c. shredded Monterey jack
1 c. shredded cheddar
1 c. crushed corn chips
2 green onions, thinly sliced
sour cream, for serving
Preparation
Step 1Preheat oven to 375°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat. Step 2Stir in taco seasoning, then season to taste with salt and pepper. Stir in everything but ¼ cup black beans, 1 1/2 cups cherry tomatoes, and corn. Step 3Spread a small amount of the beef mixture on the bottom of your baking dish, then top with a layer of tortillas. Add a third of the cheeses, 1/3 of the meat mixture, then repeat with another layer of tortillas, cheese and beef. Top with remaining tortillas and remaining meat mixture. Top with crushed corn chips, remaining cheese, and reserved beans.Step 4Bake until cheese is melty and casserole is warmed through, 20 to 25 minutes. Garnish with remaining cherry tomatoes and green onions. Serve with sour cream.
The beef mixture can be made up to 2 days ahead and refrigerated. Just see Step 2 below – you’ll want to set aside some beans, tomatoes, and the corn. Corn tortillas, or…… tortilla chips! Go ahead and swap out the corn tortillas. About 8 cups of chips should do the trick. Made this? Let us know how it went in the comments below!
