Ingredients
- 14 corn tortillas, each cut into thirds
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red or green bell pepper, cored, seeded and diced
- 1 large poblano chile, diced
- 1 cup frozen corn kernels
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 tablespoons chile powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 1/2 cups low-sodium chicken broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 1/2 tablespoons fresh lime juice
- Salt and pepper to taste
- 8 ounces cheddar cheese, shredded
- 8 ounces Monterey jack cheese, shredded
- Chopped cilantro for garnish
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 9X13-inch baking dish (or two 8x8) with nonstick cooking spray.
- Arrange the cut tortillas in a single layer on two large, rimmed baking sheets. Bake the tortillas until slightly crisp, about 15 minutes.
- In a large 12-inch nonstick skillet over medium heat, cook the ground beef with 1 teaspoon salt and 1/2 teaspoon pepper, breaking the meat up into bite-sized pieces. Cook for about 5-7 minutes, until cooked through. Drain excess grease, transfer the meat to a plate, and wipe the skillet clean.
- In the same skillet over medium heat, add the butter and olive oil and stir in the onion, bell pepper, poblano, corn and garlic. Cook until the veggies are softened, 3-4 minutes. Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes.
- Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil and cook until thick, stirring occasionally, about 10 minutes. Stir in the beans, lime juice and season with salt and pepper.
- Place 1/3 of the baked tortillas in the bottom of the prepared baking dish. Layer with 1/3 of the meat, then 1/3 of the veggie/sauce mixture, and then sprinkle with 1/3 of the cheeses. Repeat two more times, ending with the cheeses.
- Bake until the casserole is hot and bubbly, about 30-35 minutes. Remove from the oven and let sit for about 10 minutes before serving. Garnish with chopped cilantro.
Preparing for the Freezer:
- Once the casserole is assembled (before baking), cover with plastic wrap, then with foil. Label and freeze the casserole.
Prepare after Freezing:
- Thaw completely in the refrigerator, about 24 hours, then bake as instructed above. Or bake from frozen, covered with foil, at 350 degrees for about 45-60 minutes, until warm. Then uncover and bake casserole until hot and bubbly, about 20 minutes.