Bold Beef and Cheesy Mexican Layers (Print version)

Seasoned beef, corn tortillas, beans, salsa, enchilada sauce, and melted cheese baked into a hearty Mexican-style layered casserole.

# Ingredients:

For the beef filling

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 1 1/2 lb (680 g) ground beef
04 - 4 cloves garlic, minced
05 - 2 tablespoons chili powder
06 - 2 teaspoons ground cumin
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon chipotle powder, optional
10 - 1 teaspoon kosher salt, plus more to taste
11 - 1/2 teaspoon black pepper
12 - 1 can (15 oz/425 g) black beans, drained and rinsed
13 - 1 cup (150 g) corn kernels, frozen or canned
14 - 1 cup (240 ml) chunky salsa

For layering

15 - 2 cups (480 ml) red enchilada sauce, divided
16 - 12 corn tortillas, halved
17 - 3 cups (340 g) shredded Mexican cheese blend, divided

For serving

18 - 1/4 cup chopped fresh cilantro
19 - 2 scallions, thinly sliced
20 - 1 lime, cut into wedges
21 - Sour cream or Mexican crema, optional

# Instructions:

01 - Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
02 - Warm the oil in a large skillet over medium-high heat. Add the onion and cook for 3-4 minutes, then add the ground beef and cook until browned, breaking it into small crumbles.
03 - Stir in the garlic, chili powder, cumin, smoked paprika, oregano, chipotle powder, salt, and pepper. Cook for 1 minute, then stir in the black beans, corn, and salsa. Simmer for 4-5 minutes until thickened.
04 - Spread 1/2 cup enchilada sauce in the bottom of the baking dish. Add a layer of tortilla halves, then half of the beef filling, 1/2 cup enchilada sauce, and 1 cup cheese.
05 - Repeat with another tortilla layer, the remaining beef filling, 1/2 cup enchilada sauce, and 1 cup cheese. Top with the remaining tortillas, remaining enchilada sauce, and remaining cheese.
06 - Cover with foil and bake for 20 minutes. Uncover and bake 10-15 minutes more, until the cheese is melted and the edges are bubbling.
07 - Let the casserole rest for 10 minutes. Sprinkle with cilantro and scallions, then serve with lime wedges and sour cream if desired.

# Good to know:

01 - Resting the casserole before slicing helps the layers hold together.
02 - Use gluten-free labeled enchilada sauce and corn tortillas if serving someone with celiac disease.
03 - Cook ground beef to 160°F for food safety.

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