This is one of Marco’s favorite dinners, and it’s another recipe I stumbled onto from Pinterest. It’s such a great, quick casserole that will last you quite a few dinners and lunches, and involves no prep work (other than opening cans and layering things in a casserole dish). This is my slightly modified version, but you can really make this any way you want. The possibilities are endless!
6-8 corn tortillas
1 pound ground beef
1/2 cup finely diced onion
3-4 cloves of garlic, minced
1/2 packet good taco seasoning (or your own mix of: salt, black pepper, cumin, cayenne, paprika, garlic powder, chili powder)
1 can of steam crisp corn, or 1.5 cups frozen (thaw and drain)
1 jar of salsa
1 can of black beans, drained
2 cups of shredded cheese (I typically use a sharp cheddar since it doesn’t bother my stomach so much)
Sliced jalapeños and/or avocado (optional)
Preheat oven to 350. Heat a little oil in a skillet and sautee onions and garlic for about 3 minutes at medium heat. Add the ground beef and taco seasoning and cook just until all the beef has been browned. Remove from the heat and get your casserole dish ready. I typically use a giant rectangular Pyrex glass baking dish, I think it’s the 6-cup one? I don’t know, but you can use anything, square, rectangle, round, hexagon, you name it. I would really prefer square because then you could cut your corn tortillas in half and place the cut ends against the outside wall, so that you get perfect tortilla coverage in the corners. But I’m just anal that way.
Anyways, lightly grease the bottom and sides of your dish. Start with a corn tortilla layer, then fill it in with about a quarter of the beef, then a quarter of the corn and beans and salsa (and if you don’t have salsa you can use diced tomatoes, fresh or canned), some jalapeños if you’re using (but not like the ones from my Cornbread-Stuffed Jalapeno burn incident), and then a quarter of the cheese. Then, you just repeat this layering process until you fill up your dish and use all your ingredients, ending with cheese on top. Then into the oven it goes! For about 35 minutes, checking frequently since you’re starving and it smells so damn good you want to take it out RIGHT NOW and EAT IT ALL. I’m hungry. Let’s eat!