I got all of this week’s recipes from Pinterest! This one, I have to say, I didn’t love. It was kind of bland. I thought the sour cream would have added something to it, but after being in the oven, it was practically gone! My 7 year old really liked this, though, and said it was my 2nd best dinner ever! I used Wegman’s brand fake ground beef crumbles instead of the meat. I much prefer this Mexican casserole.
1 lb extra lean ground beef (drained or rinsed!)- I used 1 bag of Wegmans “Don’t Have a Cow” meatless beef-style crumbles
1/2 cup onion (chopped)
1/4 cup canned jalapeno slices, chopped- I omitted
2 cups fresh tomatoes, chopped or 1 (15 ounce) can diced canned tomatoes
1 (15 ounce) can kernel corn (drained)
1 (15 ounce) can black beans (rinsed and drained)
1 (1 1/4 ounce) package taco seasoning mix
8 corn tortillas
3/4 cup nonfat sour cream
1/3 cup reduced-fat Mexican cheese blend, shredded
1/3 bunch fresh cilantro, chopped, to taste- I omitted
Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet.
Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.
Meanwhile spray 12×8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly.
Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture.
(Thaw overnight if frozen) Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc.