From isabeleats.com

Easy Taco Casserole

8 servings · 15 min prep · 35 min cook

Ingredients

Ingredients

• cooking spray
• 1½ tablespoons olive oil
• ½ yellow onion, chopped
• 2 teaspoons minced garlic
• 1 poblano pepper, diced
• 1 pound lean ground beef
• 3 tablespoons homemade taco seasoning
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can whole kernel yellow corn, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 2 tablespoons lime juice
• 12 corn tortillas
• 4 cups shredded Monterey Jack cheese
• chopped cilantro, for topping
• sour cream, for serving

Steps

1. Preheat oven to 375°F. Grease a 3-quart 13x9-inch baking dish with cooking spray and cut 9 of the corn tortillas in half. Set aside.
2. In a large nonstick skillet over medium-high heat, add 1 ½ tablespoons oil, onions and poblanos. Cook until soft, about 5 minutes. Add in 2 teaspoons garlic and cook until fragrant, about 30 seconds.

   5 min

3. Add the ground 1 pound beef and break up the meat into smaller chunks using a wooden spoon. Cook, stirring occasionally, until the beef is completely browned, about 8 to 10 minutes.

   8 to 10 min

4. Add 3 tablespoons taco seasoning, 1 (15-ounce) can black beans, 1 (15-ounce) can corn, 1 (15-ounce) can diced tomatoes and 2 tablespoons lime juice. Stir until fully combined, taste and season with salt and 1 pepper. Remove from heat.
5. Assemble the casserole by placing 6 tortilla halves and 1 whole tortilla in the baking dish so that the bottom is completely covered. Top with 1/3 of the meat mixture and ⅓ of 4 cups of the shredded cheese. Repeat and make 2 more layers.
6. Bake for 20 to 25 minutes, until cheese is completely melted. Garnish with cilantro and serve with sour cream.

   20 to 25 min

Nutrition

Per serving

kcal

515

protein

30 g

carbs

40 g

fat

26 g

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