Every busy family needs at least one tortilla casserole in their recipe repertoire because, as Hailey says, it’s like lasagne but Mexican, and who doesn’t love lasagne? I myself prefer a chicken and salsa verde
version but the rest of my family prefers this one which is fine because it’s actually a bit easier. It’s also very customizable so feel free to substitute with ground turkey or switch up the cheese, salsa or tortillas.
Beef and Black Bean Tortilla Casserole
(10 – 12 servings)
1 large onion, diced
1 cup bell pepper, diced (any color you like)
1 lb ground beef
2 cloves garlic, peeled and grated
1 tsp salt
1 1/2 tsp Mexican oregano
1 tsp chili powder
1 tsp cumin
freshly ground pepper
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce can) fire roasted diced tomatoes
1 1/2 tsp beef base and 15 ounces hot water OR 15 ounces beef broth/stock
1 (6 ounce) can tomato paste
1/4 cup prepared chipotle salsa
8 large flour tortillas OR 12 corn tortillas
4 cups grated cheddar and/or jack cheese
Preheat oven to 350 degrees F.
In large skillet or dutch oven, preheat oil (enough to cover the bottom of the pan) on medium heat.
Add diced onions, cook a few minutes until they start to turn translucent then add diced peppers and cook until they soften, stirring occasionally for about 10 minutes. Go ahead and gather your spices while you wait.
Add ground beef, grate the garlic right in there, salt, M. oregano, chili powder, cumin and freshly ground pepper. Using spatula, break up meat and stir in spices until the meat, veggies and spices are fully combined.
Turn heat up to medium-high and cook until all the meat is browned, stirring/turning often. Drain off and discard excess fat. You might have time to grate your cheese while it’s cooking.
Stir in canned diced tomatoes, undrained. (If you don’t have fire roasted just use regular).
Stir in hot water (I just used tap water and the tomato can to measure) and beef base or add pre-made beef stock/broth.
Stir in tomato paste and bring to a simmer on medium heat, allow to cook for 10 – 15 minutes.
While the meat sauce is simmering, begin lightly browning the tortillas on a flat top griddle or in a saute pan. You may choose to skip this step, I do it because I think it helps the tortillas from getting “gummy” after they are cooked in the casserole. Just stack them on a plate and set aside when they finish browning – it should only take about a minute or less per side on medium-high heat.
Taste your sauce and determine if it needs more salt/spice. Stir in salsa and taste it again. Add some hot sauce, red pepper flakes or cayenne pepper if you want more heat. Add a couple pinches of sugar if you need to tone the heat down. Remove from heat and get ready to put the casserole together.
Gather sauce, black beans, shredded cheese and tortillas. Coat a 9×13 inch pyrex pan with cooking spray.
Start with a very thin layer of sauce.
Top with 2 tortillas, break them up a bit if you want to fully cover the surface.
Top with slightly less than a quarter of the sauce (eyeball it). You’ll be doing 4 layers and want to end up with a little more sauce for the top layer. Top with a third of the black beans and slightly less than a third of the cheese.
Repeat. Then, for the third layer, repeat but skip the cheese, leaving the rest for the top. You will have used all the beans at this point.
Top the last layer of tortillas with the remaining sauce and cheese.
Bake in preheated 350 degree F oven for about 30 minutes until the cheese starts to brown and the casserole is bubbly. Allow to cool at least 15 minutes before digging in.
I came across this quote on pinterest the other day and I’ve decided to take it very seriously… :). Enjoy the weekend and make sure you have lots of laughs!!! Why wouldn’t you? It’s good for your health!
“People who laugh actually live longer than people who don’t laugh. Few people realize that health actually varies according to the amount of laughter.”
James J Walsh