Mexican Ground Beef Tortilla Layer Casserole

Name: Mexican Ground Beef Tortilla Layer Casserole
Ingredients: 1 1/2 lbs ground beef; 1 onion, chopped; 1 green bell pepper, seeded and diced; 1 -2 tablespoon fresh minced garlic; 1 large jalapeno pepper, seeded and finely chopped (optional); 2 -4 teaspoons cumin (or to taste); salt and black pepper; 2 (10 ounce) cans red enchilada sauce; 1 (15 ounce) can black beans (rinsed and well drained); 2 cups frozen corn; 9 corn tortillas; 2 cups shredded Mexican blend cheese, divided (can use more or less); TOPPINGS; 2 plum tomatoes, finely chopped; sour cream; green onion; coarsley crushed tortilla chips

17 ingredients

14 steps

Ingredients

1 1/2 lbs ground beef
1 onion, chopped
1 green bell pepper, seeded and diced
1 -2 tablespoon fresh minced garlic
1 large jalapeno pepper, seeded and finely chopped (optional)
2 -4 teaspoons cumin (or to taste)
salt and black pepper
2 (10 ounce) cans red enchilada sauce
1 (15 ounce) can black beans (rinsed and well drained)
2 cups frozen corn
9 corn tortillas
2 cups shredded Mexican blend cheese, divided (can use more or less)
TOPPINGS
2 plum tomatoes, finely chopped
sour cream
green onion
coarsley crushed tortilla chips

Directions

1

Set oven to 350 degrees.
2

Grease an 11 x 7-inch baking dish.
3

In a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin.
4

Bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.
5

Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.
6

Spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish.
7

Cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese.
8

Repeat the layers twice but omitting the final cheese layer on top.
9

Drizzle any remaining canned enchilada sauce (from the second can) on top.
10

Cover with foil and bake in a 350 degree F oven for 25 minutes.
11

Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.
12

Let stand 10-15 minutes before slicing.
13

Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.
14

Delicious!