WW Mexican Casserole
Ingredients:
1 pound ground beef (you can also use ground turkey or chicken)
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
1 can (15 ounces) diced tomatoes, drained
1 can (4 ounces) diced green chilies
1 packet (1 ounce) taco seasoning mix
Salt and pepper, to taste
2 cups shredded Mexican blend cheese
6-8 large flour tortillas
Optional toppings: diced tomatoes, sliced green onions, sour cream, salsa, avocado slices, chopped cilantro
Instructions:
Preheat your oven to 375°F (190°C).
In a large skillet, brown the ground beef over medium heat, breaking it up with a spatula as it cooks. Once the beef is no longer pink, add the diced onion, bell pepper, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
Stir in the black beans, corn, diced tomatoes, and diced green chilies. Add the taco seasoning mix and season with salt and pepper to taste. Cook for an additional 5 minutes, stirring occasionally, to allow the flavors to meld.
Spray a 9×13 inch baking dish with non-stick cooking spray. Spread a thin layer of the meat mixture on the bottom of the dish.
Place a layer of tortillas over the meat mixture, tearing them if necessary to fit. Top with a portion of the remaining meat mixture and sprinkle with some shredded cheese. Repeat the layers, ending with a layer of cheese on top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Remove the foil and bake for an additional 5 minutes, or until the cheese is golden brown and bubbly.
Remove the casserole from the oven and let it cool for a few minutes before slicing and serving.
Serve the Mexican casserole hot, with your choice of toppings such as diced tomatoes, sliced green onions, sour cream, salsa, avocado slices, or chopped cilantro.
