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Layered Beef Corn Tortilla Taco Casserole
Rachel Kim

Layered Beef Corn Tortilla Taco Casserole

This is the straight-ahead layered pan: seasoned beef, black beans, red enchilada sauce, corn tortillas and cheddar. Frying the tortillas briefly is unnecessary, but warming and lightly oiling them keeps their edges distinct. Rest the casserole before cutting so the layers land on plates instead of sliding apart.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 12 corn tortillas
  • 1 tbsp neutral oil
  • 1 1/2 lb lean ground beef
  • 1 small yellow onion chopped
  • 2 tbsp taco seasoning
  • 1 can 15 oz black beans, rinsed and drained
  • 2 cans 10 oz each red enchilada sauce
  • 3 cups shredded sharp cheddar divided

Method
 

  1. Heat the oven to 375°F and lightly oil a 9-by-13-inch baking dish.
  2. Brown the beef and onion in a skillet over medium-high heat, drain well and stir in the taco seasoning and beans.
  3. Brush the tortillas lightly with oil, stack them in foil and warm in the oven for 8 minutes, then cut them in half.
  4. Spread 1/2 cup sauce in the dish and build three layers of tortillas, beef mixture, sauce and cheddar, ending with cheese.
  5. Cover and bake for 22 minutes, then uncover and bake 10 to 13 minutes until bubbling and browned at the edges.
  6. Rest for 15 minutes before cutting into squares.