Ingredients
Method
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- In a large skillet over medium-high heat, add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked through, about 7 to 8 minutes. Drain off any excess fat.
- Reduce heat to medium and add the taco seasoning, garlic powder, onion powder, and ¼ cup of water to the skillet. Stir well to coat the beef evenly in the seasoning, cooking for 1 minute.
- Add the black beans, corn, salsa, and diced tomatoes with green chiles to the skillet. Stir everything together and let the mixture simmer for 3 to 4 minutes until it thickens slightly. Taste and adjust salt and pepper as needed.
- Spread a thin layer (about ½ cup) of the beef mixture across the bottom of the prepared baking dish to prevent sticking. Arrange a layer of tortillas over the top, tearing them as needed to cover the surface.
- Spoon half of the remaining beef mixture evenly over the tortillas and sprinkle with ¾ cup of shredded cheese. Repeat with a second layer of tortillas, the remaining beef mixture, and another ¾ cup of cheese.
- Finish with a final layer of tortillas and top with the remaining 1 cup of shredded cheese, spreading it evenly over the surface.
- Cover the baking dish tightly with aluminum foil and bake at 375°F for 20 minutes. Remove the foil and bake uncovered for an additional 10 to 12 minutes, until the cheese is fully melted, bubbly, and golden in spots.
- Remove from the oven and let the casserole rest for 5 minutes before slicing. Serve topped with sour cream, green onions, jalapeños, fresh cilantro, and any other toppings you love. Enjoy!
Nutrition
Notes
Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the full casserole in the oven at 350°F, covered with foil, for about 15 minutes. To freeze, let cool completely, wrap tightly, and freeze for up to 3 months.
Lighter swap: Substitute ground turkey or ground chicken for the ground beef to reduce the fat content while still keeping this meal nutritious, filling, and full of flavor. Use corn tortillas instead of flour to make this naturally gluten-free.
Sodium tip: To lower the sodium, use a low-sodium taco seasoning, rinse your canned beans thoroughly, and choose a salsa with no added salt. You can also reduce the taco seasoning packet to half and season with individual spices like cumin, chili powder, and garlic powder to control the salt level yourself.