Description
This Beef and Black Bean Tortilla Casserole is a delicious and satisfying weeknight meal, featuring layers of seasoned ground beef, black beans, corn, and cheese, all wrapped in warm corn tortillas. Topped with sour cream and fresh cilantro, it’s a family favorite that’s easy to prepare and perfect for leftovers!
Ingredients
Scale
- 1 pound ground beef (or turkey)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- Salt and pepper to taste
- 8–10 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup sour cream
- 1/4 cup fresh cilantro, chopped (optional for garnish)
- 1 jalapeño, sliced (optional for garnish)
Instructions
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
- Once the meat is browned, drain any excess fat. Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
- Stir in the black beans, corn, diced tomatoes with green chilies, taco seasoning, cumin, salt, and pepper. Mix everything well and let it simmer for about 5-10 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- While the filling is simmering, preheat your oven to 350°F (175°C).
- Take the corn tortillas and warm them slightly in a dry skillet over low heat for about 30 seconds on each side. This will make them more pliable and easier to layer in the casserole.
- In a 9×13 inch baking dish, spread a thin layer of the meat and bean mixture on the bottom. This will prevent the tortillas from sticking.
- Layer 3-4 tortillas over the meat mixture, slightly overlapping them to cover the bottom completely.
- Spread half of the remaining meat mixture over the tortillas, followed by a layer of cheese (about 1 cup).
- Repeat the layering process: add another layer of tortillas, the remaining meat mixture, and another cup of cheese.
- Finish with a final layer of tortillas on top, and sprinkle the remaining cheese over the top layer. This will create a delicious cheesy crust.
- Cover the baking dish with aluminum foil to prevent the cheese from burning. Bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the casserole from the oven and let it sit for about 10 minutes. This resting time will help the layers set and make it easier to cut.
- Using a sharp knife, cut the casserole into squares. Serve each portion with a dollop of sour cream on top.
- If desired, garnish with fresh cilantro and jalapeño slices for an extra kick.
- This casserole pairs wonderfully with a side of guacamole or a fresh green salad.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, simply place a portion in the microwave for 1-2 minutes or until heated through. You can also reheat in the oven at 350°F (175°C) for about 15-20 minutes.
Notes
- For a vegetarian version, substitute the ground meat with additional beans or lentils.
- Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.
- Prep Time: 20 minutes
- Cook Time: 45 minutes