Beef Enchilada Casserole

Ingredients:

1 pound FWC ground beef 

1 medium onion, 

diced 2 cloves garlic, minced

1 can (10 oz) enchilada sauce

1 can (14.5 oz) diced tomatoes, drained 

1 can (15 oz) black beans, drained and rinsed 

1 teaspoon ground cumin

1 teaspoon chili powder 

1 teaspoon salt 

1/2 teaspoon pepper 

8 corn tortillas 

2 cups shredded cheddar cheese 

2 cups shredded Monterey Jack cheese

Fresh cilantro & black olives for garnish

Instructions:

Preheat oven to 375°F.

Grease a 9×13-inch baking dish.

In a skillet over medium heat, brown the ground beef with the diced onion

and garlic. Drain off any excess fat.

Add the enchilada sauce, diced tomatoes, black beans, cumin and chili powder to the skillet. Stir to combine and season with and pepper to taste. Simmer for 5 minutes.

Place 4 corn tortillas on the bottom of the prepared baking dish. You may have to overlap them slightly.

Spread half of the beef mixture over the tortillas, spread out evenly. Sprinkle half of the cheddar and Monterey Jack cheese over the beef mixture.

Add another layer of 4 corn tortillas. Spread the remaining beef mixture over the tortillas.

Sprinkle the remaining half of the cheeses on top.

Bake for 25 minutes or until the cheese is bubbly and slightly browned on top.

Remove from the oven and let rest a few minutes before serving.

Optional – garnish with fresh cilantro or parsley before serving.