Prep: 15 mins | Cook: 25 mins | Additional: 5 mins | Total: 45 mins | Servings: 8 | Yield: 8 servings
A big thanks to my dear friend, Angela, for teaching me this recipe! I never thought that I could cook such an amazing dish. If I was able to do it, I am sure that you can as well. Give it a try. Enjoy!
1-pound ground beef
½ cup chopped onion
1 (15 ounces) can tomato sauce
1 (15 ounces) can black beans, rinsed and drained
1 (14.5 ounces) can diced tomatoes with lime juice and cilantro (such as RO*TEL®)
1 (8.75 ounces) can whole kernel sweet corn, drained
1 (4.5 ounces) can chop green chiles, drained
2 teaspoons chilli powder
1 teaspoon ground cumin
1 teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon red pepper flakes
6 flour tortillas
2 cups shredded Cheddar cheese
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in a 13×9-inch baking dish.
Step 3: Place a large skillet on the stove and turn the heat to medium-high.
Step 4: Add in the beef and onion, then cook for about 5 to 7 minutes or until greasy. Remove the accumulated grease from the skillet.
Step 5: Add in the black beans, diced tomatoes, lime juice, tomato sauce, chopped green chiles, and corn into the skillet. Stir until well mixed.
Step 6: Sprinkle cumin, garlic, oregano, chilli powder, and red pepper flakes for seasoning.
Step 7: Simmer for 5 minutes on low heat.
Step 8: Transfer half cup of the mixture into the greased baking dish. Press the mixture on the bottom.
Step 9: Place 3 tortilla chips on top and sprinkle a generous amount of Cheddar cheese over the tortillas. Repeat these steps until all the ingredients are arranged in layers.
Step 10: Place inside the preheated oven and bake for 15 minutes or until the cheese has melted completely.
Step 11: Remove from the oven and let it sit at room temperature to cool.
Step 12: Serve and enjoy!
Per Serving: 493.4 calories; protein 26.6g 53% DV; carbohydrates 50.1g 16% DV; fat 21.2g 33% DV; cholesterol 65.1mg 22% DV; sodium 1423.4mg 57% DV.
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