Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 8 corn tortillas, cut into quarters
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Equipment Needed
- Large skillet
- 9×13 inch baking dish
- Cutting board
- Sharp knife
- Mixing spoon
- Measuring cups and spoons
- Aluminum foil (to cover when baking)
Step-by-Step Instructions
First things first, I start by preheating my oven to 350°F (175°C) because we want that warm, cozy environment when our casserole is ready to bake. In a large skillet over medium heat, I brown the ground beef along with the chopped onion until everything is cooked through and beautifully fragrant. Adding the minced garlic at the end gives that extra layer of flavor that fills my kitchen with an amazing aroma. Once that’s done, I stir in the enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper, allowing all those flavors to meld together nicely. (See the next page below to continue steps…)