Ingredients
– 1 pound ground beef
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) red enchilada sauce
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 12 corn tortillas, cut in half
– 2 cups shredded cheese (cheddar or Mexican blend)
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
Equipment Needed
– Large skillet
– Wooden spoon
– 9×13-inch baking dish
– Measuring cups and spoons
– Sharp knife
– Cutting board
Step-by-Step Instructions
To start, I begin by preheating my oven to 350°F (175°C). In a large skillet over medium heat, I brown the ground beef along with the diced onion and minced garlic. The aroma of sautéing garlic and onions never fails to make my mouth water! As the beef cooks, I sprinkle in some salt, pepper, cumin, and chili powder to enhance the flavor. Once the meat is no longer pink, I drain off any excess grease, which helps keep the casserole from being too heavy. (See the next page below to continue steps…)