1 pound lean ground beef (you can also use ground turkey)
1 jar picante salsa (16 ounces)
1 can (15 ounces) of black beans, rinsed and drained
1 small can chopped green chilies (4.5 ounces), rinsed and drained
1 package taco seasoning mix
1/4 teaspoon ground cumin
12 white corn tortillas (you can also use yellow corn or flour tortillas)
3/4 of cup of sour cream (about 8 ounces)
1 package of shredded Mexican blend cheese (8 ounces)
* Makes about 8 servings.
* You can also add in 1 large onion, chopped to ground beef while cooking.
1 medium tomato, chopped
2 green onions, chopped
1 small can of sliced black olives
1 dollap of sour cream for each portion
- In a large skillet, cook ground beef over medium heat until meat is no longer pink. Drain excess fat. Stir in taco seasoning mix and cumin. Then stir in green chilies, black beans, picante salsa, and sour cream.
- Spray a 2 quart casserole dish with non-stick cooking spray. Layer 6 tortillas in bottom of dish. Layer with half of the meat mixture. Sprinkle half of the bag of cheese on top of the meat mixture. Repeat layers.
- Cover with foil and bake at 400 degrees for 25 minutes. Uncover and bake for another 10 minutes until bubbly. Let stand for about 10 minutes before cutting into pieces and topping with garnishes such as a dollop of sour cream, green onions, black olives, and tomatoes.
This casserole is also gluten-free. My husband eats gluten-free, so I always need to make modifications to recipes for him. He loves this casserole. I found a taco seasoning mix at the grocery store that is gf. This was a great find! Instead of using flour tortillas, I use white corn tortillas.
The recipe can be easily doubled. Make two and freeze one. Or take one to a friend. That's what I did this time. I made an extra for a neighbor who had surgery.
|This recipe freezes great! Just put in foil container and cover with saran wrap and foil.|
Keep checking The Teacher Dish for more great recipes.