Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp taco seasoning
  • 1/2 cup low-sodium beef broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1/2 cup mild salsa
  • 8 small corn tortillas, cut into 1-inch strips
  • 2 cups shredded Monterey Jack or Cheddar cheese
  • 1/2 cup sour cream
  • 1 medium avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Brown the 1 lb lean ground beef in a large skillet over medium-high heat until no pink remains and it reaches an internal temperature of 160°F (71°C). Drain any excess grease.
  2. Stir in 1 tbsp taco seasoning and cook for 1 minute until fragrant.
  3. Pour in 1/2 cup low-sodium beef broth and 1/2 cup mild salsa, scraping the bottom of the pan to release browned bits.
  4. Stir in the 15 oz drained black beans and 1 cup thawed corn. Simmer for 5–7 minutes until the liquid reduces and forms a thick coating.
  5. Preheat the oven to 375°F (190°C).
  6. Spread a thin layer of the beef mixture at the bottom of a 9x13 inch baking dish.
  7. Arrange a layer of corn tortilla strips over the beef, followed by a sprinkle of the 2 cups shredded cheese.
  8. Repeat the layers of beef, tortillas, and cheese two more times, finishing with a final layer of cheese on top.
  9. Bake for 15–20 minutes until the cheese is bubbling and golden-brown.
  10. Remove from the oven and let rest for 5 minutes before slicing into 6 squares.
  11. Top each square with 1/2 cup sour cream (divided), diced avocado, chopped cilantro, and a lime wedge for serving.