Tex-Mex Beef and Tortilla Layer Bake

• 1 pound ground beef
• 1 small onion, diced
• 1 packet taco seasoning
• 8 small tortillas, corn or flour
• 2 cups shredded cheddar cheese
• 1 cup canned diced tomatoes
• 1 cup black beans, drained and rinsed
• 1 cup frozen corn
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 cup sour cream
• 1/4 cup milk
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced green onions

Steps

1. 1 Preheat oven to 375°F.
2. 2 Brown ground beef with onion in a skillet, then drain excess fat.
3. 3 Stir in taco seasoning according to package instructions.
4. 4 In a greased 9x13 inch baking dish, layer 1/3 of the beef mixture, 4 tortillas, 1/3 of the cheese, and a sprinkle of cumin and chili powder.
5. 5 Add another layer of beef, tortillas, and cheese.
6. 6 Top with remaining beef mixture, then layer tomatoes, black beans, and corn.
7. 7 Whisk together sour cream and milk, pour over the top.
8. 8 Sprinkle remaining cheese over the top.
9. 9 Bake for 30 minutes, or until bubbly and cheese is melted.
10. 10 Garnish with cilantro and green onions before serving.

Equipment

• 9x13 inch baking dish
• skillet
• whisk

Variations

• Add sliced jalapeños for a spicy kick.
• Layer in avocado slices for a creamy texture.

Substitutions

• Substitute ground beef with ground turkey for a leaner option.
• Use flour tortillas if corn is not available.

Pairings

• Mexican rice
• refried beans
• guacamole

Nutrition

Tips

• For a vegetarian option, substitute ground beef with crumbled tofu or additional beans.
• Make ahead by assembling layers, cover with foil, and bake straight from the fridge.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, uncover, and bake an additional 10 minutes.

Serving Suggestions

• Serve with a fresh green salad and lime wedges.
• Pair with Mexican rice or refried beans for a complete meal.

FAQ