Mexican Tortilla Casserole
- 1 tablespoon olive oil
- 1 lbs of ground meat
- ½ onion, diced
- 1 (19 oz) can enchilada sauce
- 1 (15 oz) can black beans
- 1 (15 oz) can of corn
- 1 (4.5 oz) can green chilies
- 2 teaspoon chili powder
- 1 ¼ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon paprika
- ¼ cup sour cream
- 6 medium sized flour tortillas
- 3 cups of shredded Mexican cheese
- 1 tomato, chopped (optional)
- Cilantro (optional)
- Preheat oven to 350 degrees.
- Spray a 13 x9 baking dish with cooking spray
- Heat a medium skillet with olive oil on medium heat.
- Add your ground meat and onions and sauté until meat is browned.
- Change the heat to low, add sauce, black beans, corn and seasonings. Stir until warmed.
- Turn the stove off. Add in sour cream and stir.
- Place two tortillas in the bottom of this dish (they may slightly overlap). Spread ⅓ of the meat mixture, top with one cup of cheese. Repeat twice.
- Bake for about 35- 40 minutes or until the dish is bubbly.
- Let stand about 10 minutes before serving.
- Garnish with diced tomatoes and cilantro
Recipe by Domestic Dee at https://domesticdee.com/mexican-tortilla-casserole/
3.5.3208