| Servings: 8 |
Ingredients
- 2 pounds (900 grams) lean ground beef
- 1 tablespoon canola or vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon (15 ml) no salt chili powder
- 1/2 tablespoon (7.5 ml) red pepper flakes
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) paprika
- 1 can (15 ounces) no salt black beans, drained and rinsed
- 1/2 cup (125 ml) frozen corn
- 1 can (16 ounce) low sodium or no salt salsa
- 2 cups shredded cheddar cheese
- 3-4 no salt flour tortillas, homemade recipe in files
Directions
Preheat oven to 350 degrees Fahrenheit and grease a 9″ x 13″ casserole dish.
In a large skillet set over medium-high heat, add in oil.
When hot add the onion and garlic and sauté for 3 minutes, just until onions are soft and translucent.
Add the ground beef, breaking it up with a spoon or spatula and allow to cook thoroughly.
Then add the chili powder, red pepper flakes, oregano, paprika.
Mix to combine all ingredients properly and continue sautéing meat for another 5 minutes and the seasonings bloom.
Remove skillet from heat.
Add the black beans and frozen corn and stir to mix.
Lay 3 – 4 tortillas along the bottom of the casserole dish.
Add a thin layer of meat, then top with 1/4 of the cheese and some salsa.
Add another layer of tortillas and continue assembling layers, ending with tortilla shells.
Sprinkle remaining cheddar cheese over top.
Cover casserole dish with aluminum foil, place in oven and bake for 20 minutes.
Then remove foil and bake for another 10 minutes, until cheese is melted and bubbly.
Recipe from Cooktop Cove. Made low sodium.
