Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) ground beef (80/20 blend)
  • 1 medium yellow onion, chopped
  • 1 packet (1 ounce/28g) taco seasoning
  • 1 cup (240 ml) water
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained
  • 1 (10 ounce/283g) can diced tomatoes and green chilies (like Rotel), undrained
  • 8 ounces (225g) shredded cheddar cheese
  • 8 ounces (225g) shredded Monterey Jack cheese
  • 10-12 (6-inch) corn tortillas, cut into quarters
  • Sour cream (optional)
  • Guacamole (optional)
  • Salsa (optional)
  • Chopped cilantro (optional)
  • Diced tomatoes (optional)
  • Shredded lettuce (optional)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add chopped onion and cook until softened, about 5 minutes. Stir in taco seasoning and water. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  4. Stir in black beans, corn, and diced tomatoes and green chilies. Simmer for another 5 minutes, allowing flavors to meld.
  5. Spread a thin layer of the beef mixture in the bottom of the baking dish. Top with a layer of tortilla pieces, overlapping slightly. Sprinkle with half of the cheddar and Monterey Jack cheeses.
  6. Repeat layers with remaining beef mixture, tortilla pieces, and cheese.
  7. Bake in preheated oven for 25-30 minutes, or until cheese is melted and bubbly and the casserole is heated through.
  8. Let stand for a few minutes before serving. Top with your favorite taco toppings.