**(See the ingredients in the next page below…)**
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Equipment Needed
- Large skillet
- Baking dish (9×13 inch)
- Cooking spoon
- Knife and cutting board
- Mixing bowl
- Aluminum foil
Step-by-Step Instructions
When I’m preparing this dish, I like to start by browning the ground beef in a large skillet over medium heat. I’ll add in the diced onion and minced garlic, stirring until they become soft and fragrant. The sizzle of the meat hitting the pan combined with the aroma of garlic fills my kitchen with a sense of home. I season it with cumin, chili powder, salt, and pepper. Trust me—these spices elevate the dish, so don’t even think about skipping them! Once cooked thoroughly, I drain any excess fat and set this savory mixture aside.
Next, it’s time to assemble the casserole. I grab my baking dish and spread a thin layer of enchilada sauce on the bottom to prevent sticking. Then, I layer four of the corn tortillas over the sauce, which I often tear into pieces to fit better. It’s a little messy, but that’s part of the fun! After that, I spread half of the beef mixture on top, followed by half of the black beans and diced tomatoes. Then comes the best part—sprinkling a generous layer of cheese over everything! I repeat the layering with the remaining tortillas, beef, beans, and end it all with more cheese on top.
Now, I cover the dish with aluminum foil and bake it in a preheated oven at 350°F (175°C) for about 20 minutes. The smell during this time is nothing short of intoxicating; I can hardly wait to dig in! After 20 minutes, I remove the foil to let the top get beautifully golden and bubbly, baking it for an additional 10 minutes. Once out of the oven, I let it sit for about 10 minutes—this step is crucial, as it helps it set. (See the next page below to continue steps…)