Ingredients:

  • 1 pound (454g) ground beef (80/20 blend recommended)
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 1 packet (approx. 1 ounce / 28g) taco seasoning mix (store-bought or homemade)
  • 1/2 cup (120ml) water
  • 1 (15-ounce / 425g) can black beans, rinsed and drained
  • 1 (15-ounce / 425g) can corn, drained
  • 8-10 (6-inch) corn or flour tortillas, cut into wedges
  • 2 cups (approx. 225g) shredded cheddar cheese
  • 1 cup (approx. 115g) shredded Monterey Jack cheese
  • Sour cream or Greek yogurt (optional)
  • Diced tomatoes (optional)
  • Chopped green onions (optional)
  • Shredded lettuce (optional)
  • Salsa (optional)
  • Guacamole or avocado slices (optional)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Brown ground beef in a large skillet over medium-high heat. Drain off any excess grease.
  3. Add diced onion to the skillet and cook until softened, about 5 minutes.
  4. Stir in taco seasoning and water. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
  5. Stir in the black beans and corn.
  6. Spread half of the beef mixture evenly across the bottom of the prepared baking dish.
  7. Arrange a layer of tortilla wedges over the beef mixture, slightly overlapping.
  8. Sprinkle half of the cheddar and Monterey Jack cheese over the tortillas.
  9. Repeat layers with the remaining beef mixture, tortillas, and cheese.
  10. Bake in preheated oven for 25-30 minutes, or until cheese is melted and bubbly and the casserole is heated through.
  11. Let the casserole rest for 5-10 minutes before serving.
  12. Top with your favorite taco toppings (sour cream, tomatoes, green onions, lettuce, salsa, guacamole) and serve.