Enchilada Casserole

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with oil.

2. 2

   In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a wooden spoon, about 6-8 minutes. Drain excess fat.

3. 3

   Add the diced onion to the beef and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the black beans, corn, diced tomatoes with green chilies, chili powder, and cumin. Season with salt and pepper. Cook for 2-3 minutes to combine flavors, then remove from heat.

5. 5

   Pour 1 cup of enchilada sauce into the bottom of the prepared baking dish and spread evenly.

6. 6

   Layer half of the quartered corn tortillas over the sauce, overlapping slightly to cover the bottom.

7. 7

   Spread half of the beef and bean mixture over the tortillas, then drizzle with 1 cup of enchilada sauce and sprinkle with 1 cup of shredded cheese.

8. 8

   Repeat the layers: remaining tortillas, remaining beef mixture, remaining enchilada sauce, and top with the remaining 2 cups of cheese.

9. 9

   Place a sheet of baking paper on top of the dish, then cover with aluminum foil and bake for 25 minutes.

10. 10

    Remove the foil and paper and bake uncovered for an additional 10 minutes until the cheese is bubbly and lightly golden.

11. 11

    Let the casserole rest for 5-10 minutes before serving. This helps it set and makes cutting easier.

12. 12

    Serve hot, topped with dollops of sour cream and freshly chopped cilantro.