Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
- 2 lbs. lean ground beef
- 1 large onion, minced
- 4 cloves garlic, minced
- 4 cups Picante Sauce
- 2 cups red or black beans, rinsed and drained
- 1/4 cup taco seasoning
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 cup fresh cilantro, chopped
- 1 cup frozen corn
- 1 cup sour cream
- 12 (6 inch) corn tortillas
- 5 cups Mexican cheese blend
- 1 head iceburg lettuce
- 2 – 3 roma tomatoes, diced
- sour cream for topping
- cilantro for garnish
- Chop up the onion.
- If you don’t have garlic press you can just crush or mince the garlic until it is very fine.
- In a large skillet brown the hamburger, along with the diced onions and garlic.
- Drain any fat and then add the picante sauce, beans, taco seasoning, chili powder, cumin, cilantro, corn and sour cream to the skillet. Mix thoroughly and continue to heat, until the filling is warmed through.
- Spray a 9×13 baking pan lightly with your oil of choice to help prevent sticking.
- Layer 1/3 of the meat mixture into the bottom of the pan and then sprinkle with 1 1/2 cups of the grated cheese.
- Layer 6 corn tortillas over the cheese. They will overlap.
- Repeat the layers, once again — 1/3 of meat, 1 1/2 cups cheese, 6 corn tortillas.
- For the final layer, spread the last 1/3 of meat mixture over the tortillas and then sprinkle with the remaining 2 cups of cheese.
- Bake at 350 degrees for 30 – 40 minutes, until it is heated through and bubbly.
- Allow the casserole to cool for 5-10 minutes, before you cut it. That will allow it to set up, a little, and be easier to serve.