Description
A quick and satisfying one-pan casserole with ground beef, taco seasoning, and layers of cheese and tortillas.
Ingredients
Scale
- 2 lbs. ground beef
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 (1 oz.) packets taco seasoning
- 4 tablespoons tomato paste
- 2 (10 oz.) cans Rotel, drained
- 1 (15 oz.) can whole kernel corn, drained
- 1 (15 oz.) can black beans, drained
- 1 tablespoon chili powder
- 1 (16 oz.) can refried beans
- 12 corn tortillas
- 2 cups (8 oz.) Monterey Jack cheese, shredded
- 2 cups (8 oz.) cheddar cheese, shredded
- Salt and pepper, to taste
Instructions
- Brown the ground beef in a large skillet over medium heat for about 5-7 minutes until fully cooked and no longer pink.
- Add the diced onion and minced garlic, cooking for an additional 2-3 minutes until the onion is softened.
- Stir in the taco seasoning, tomato paste, and chili powder, mixing until well combined.
- Add the drained Rotel, corn, and black beans, and simmer for another 5 minutes.
- Preheat your oven to 350°F and prepare a large baking dish.
- Layer 4 corn tortillas on the bottom of the dish, followed by half of the beef mixture and half of the refried beans. Sprinkle one cup of the Monterey Jack cheese on top.
- Repeat with another layer of 4 tortillas, the remaining beef mixture, and the other half of the refried beans, topping with the remaining tortillas and both cheeses.
- Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.
Notes
Chop the onion and mince the garlic in advance to save time during cooking. Ensure the beef is drained properly after browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 3g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 90mg