Mexican-Style Beef Casserole

 

Once autumn arrives making a plentiful casserole such as this becomes a culinary habit and is definitely on my must repeat list. It's hearty, spicy and cheesy and provides spoonfuls of warmth with every mouthful. You can omit the corn if you do not have any on hand and or want to keep it simple with just meat and beans, regardless it's a delicious casserole that feeds any welcoming plate.           

Mexican Style Beef Casserole 

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Serves 6 to 8

2 tablespoons olive oil

2 pounds ground beef

1 medium onion, chopped

2 cans (14oz each) diced fire roasted tomatoes

1 can (15oz) black beans, drained

1/2 cup corn (canned or frozen) 

2 1/2 teaspoons chili powder

1/2 teaspoon smoked paprika 

1/2 teaspoon salt 

1/2 teaspoon black pepper

Corn tortillas

1 1/2 cups cheddar cheese

1 1/2 cups Tex-Mex cheese or Cheddar Jalapeño

Preheat oven to 375ºF (190ºC). 

Heat a frying pan with the olive oil on medium heat, then add the ground beef and cook for about 5 minutes to brown. Next add the diced onion and continue to cook for 10 minutes, then add the diced tomatoes, black beans, corn, chili powder, paprika, salt and black pepper and cook just until everything is heated through.

Oil a 9 x 13 glass baking dish or casserole dish, then arrange a single layer of corn tortillas on the bottom, tearing or cutting some of the tortillas to make them fit. Cover with half of the meat sauce mixture and half of the cheeses, and then place another single layer of tortillas down, again tearing or cutting some of the tortillas to make them fit, and top with the remaining meat and cheeses. 

Bake for 20 to 25 minutes or until cheese is melted, then let it cool for a few minutes before serving and sprinkle with freshly chopped cilantro.