Ingredients
Scale
- 1 pound ground beef
- 1 can black beans (15 ounces), drained and rinsed
- 1 can pinto beans (15 ounces), drained and rinsed
- 1 can diced tomatoes with green chilies (10 ounces)
- 1 packet taco seasoning (1 ounce)
- 8 flour tortillas (8-inch)
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 cup salsa
- 1 tablespoon olive oil
- 1/2 cup chopped green onions (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium heat.
- Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the taco seasoning, black beans, pinto beans, and diced tomatoes. Cook for an additional 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Spread a thin layer of salsa on the bottom of a 9×13-inch baking dish. Layer 4 tortillas over the salsa, slightly overlapping them.
- Spread half of the beef and bean mixture over the tortillas, followed by half of the sour cream and half of the cheese.
- Repeat the layers with the remaining tortillas, beef and bean mixture, sour cream, and cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for 5 minutes before serving. Garnish with chopped green onions if desired.
Notes
Serve hot with a side salad or corn. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg