Ingredients
1 lb ground beef (90% lean)
1 can black beans (15 oz, drained and rinsed)
1 cup frozen corn kernels
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 cup shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese
6 whole grain flour tortillas, torn into pieces
1/2 cup tomato salsa
1 tbsp olive oil
1 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 tbsp chopped fresh cilantro (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a large skillet over medium-high heat. Add ground beef, onion, garlic, and bell pepper. Cook until beef is browned.
Stir in black beans, corn, chili powder, cumin, paprika, salt, and pepper. Simmer for 5 minutes.
In a 9×13-inch baking dish, spread half the beef mixture. Top with 1/2 cup cheddar cheese, 1/2 cup salsa, and half the torn tortilla pieces.
Layer remaining beef mixture, top with Monterey Jack cheese, tortilla pieces, and remaining salsa.
Bake for 25 minutes until golden and bubbly. Garnish with cilantro before serving.
Notes
Use halal-certified beef if preferred
Substitute zucchini for corn or add shredded kale for extra fiber
Casserole keeps for 3 days in the fridge
Freeze unbaked for up to 2 months
- Prep Time: 20
- Cook Time: 35
- Category: High Protein Meals
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 5g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg