Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1/2 cup chunky salsa
  • 1 can (15oz) black beans, drained and rinsed
  • 1/2 cup frozen sweet corn
  • 10 corn tortillas, halved
  • 1.5 cups sharp cheddar cheese, shredded
  • 1.5 cups Monterey Jack cheese, shredded
  • 1/4 cup beef broth
  • 1 cup shredded iceberg lettuce
  • 1 large Roma tomato, diced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Prepare a 9x13-inch ceramic baking dish.
  2. In a 12-inch skillet over medium-high heat, brown the ground beef for 5-7 minutes undisturbed to develop a mahogany crust. Add diced onions and cook until translucent.
  3. Stir in the minced garlic and taco seasoning. Toast the spices for 60 seconds until fragrant.
  4. Deglaze the pan with beef broth and salsa, scraping up any browned bits. Fold in the drained black beans and corn. Simmer for 3-5 minutes until the sauce is slightly thickened.
  5. In the baking dish, layer half of the halved corn tortillas to cover the bottom. Spread the beef mixture over the tortillas, then top with half of the shredded cheddar and Monterey Jack cheese.
  6. Add a second layer of tortillas and the remaining cheese. Bake for 18-20 minutes until the cheese is bubbly and golden.
  7. Garnish with shredded lettuce, diced tomatoes, and fresh cilantro before serving.