Mexican Layered Casserole (Print Version)

# Ingredients:

→ Meat Filling

01 - 450 g ground beef
02 - 1 medium yellow onion, diced
03 - 2 teaspoons minced garlic
04 - 60 g taco seasoning
05 - 120 ml water
06 - 410 g canned fire roasted diced tomatoes, undrained
07 - 115 g canned green chiles
08 - 425 g canned black beans, rinsed and drained

→ Assembly

09 - 18 corn tortillas
10 - 650 g shredded cheese blend (cheddar and jack)

→ For Serving

11 - 1–2 medium tomatoes, diced
12 - 1 bunch green onions, sliced
13 - Sour cream, as much as you like

# Instructions:

01 - Switch on your oven to 175°C. Rub some butter or spray oil on a 23x33 cm pan so nothing sticks.
02 - Toss the beef and onions into a large skillet set to medium heat. Cook until the meat turns brown and the onions soften.
03 - Put the garlic in and stir for a minute, just until you can smell it. Add the taco seasoning and water, then mix it all together.
04 - Mix the tomatoes (with their juice), green chiles, and black beans into the skillet. Let it all warm through for a couple minutes.
05 - Grease your pan and cover the bottom with 6 tortillas, overlapping where needed to fill gaps.
06 - Spread one-third of the meat mix over the tortillas. Scatter about 215 g of cheese on top.
07 - Build two more layers in the same way—tortillas first, then the meat mixture, followed by cheese.
08 - Cover the pan with foil and bake for 30–40 minutes. The cheese should melt and look bubbly.
09 - Set the dish aside for about 10 minutes after it comes out of the oven. It makes slicing easier and keeps it from falling apart.
10 - Top each slice with diced tomatoes and green onions. Add a dollop of sour cream for extra flavor.

# Notes:

01 - Letting the dish sit for a bit helps the layers stay neat and makes slicing easier.

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