Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 large onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 lb (450g) ground beef
  • 1 packet (1 oz or 28g) taco seasoning
  • 1 can (15 oz or 425g) diced tomatoes, undrained
  • 1 can (15 oz or 425g) black beans, rinsed and drained
  • 1 cup (190g) frozen corn kernels
  • 15 oz (425g) ricotta cheese
  • 1/2 cup (120 ml) sour cream
  • 1/4 cup (packed) chopped fresh cilantro
  • 1 egg, large
  • Salt and pepper to taste
  • 2 cups (225g) shredded Monterey Jack cheese, divided
  • 1 cup (115g) shredded cheddar cheese, divided
  • 6-8 corn tortillas (6-inch diameter)
  • 1 cup (240 ml) salsa (your favourite kind – mild, medium, or hot!)

Instructions:

  1. Sauté onion and bell pepper in olive oil until softened. Add ground beef and cook, breaking it up, until browned. Drain off any excess grease.
  2. Stir in taco seasoning, diced tomatoes, black beans, and corn. Simmer for 5 minutes, stirring occasionally.
  3. In a bowl, combine ricotta cheese, sour cream, cilantro, egg, salt, and pepper. Mix well.
  4. Spread a thin layer of salsa on the bottom of the baking dish. Layer 2 tortillas to cover bottom. Spread 1/3 of the beef mixture over the tortillas, then 1/3 of the cheese mixture, and sprinkle with 1/3 of the Monterey Jack and Cheddar cheese.
  5. Repeat layering process two more times.
  6. Top the final layer of cheese with the remaining Monterey Jack and Cheddar cheese.
  7. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until bubbly and the cheese is melted and lightly browned.
  8. Let stand for 10 minutes before serving.