Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 15 oz canned black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 cups red enchilada sauce
  • 0.25 cup beef bone broth
  • 12 corn tortillas
  • 3 cups sharp cheddar cheese, freshly shredded
  • 4 oz canned diced green chiles

Instructions:

  1. Brown the lean ground beef in a large skillet over medium-high heat. Drain excess fat to ensure the casserole remains firm and not greasy.
  2. Stir in the diced onions, minced garlic, cumin, and smoked paprika. Sauté until the onions are translucent and the spices are fragrant.
  3. Fold in the drained black beans and frozen corn, mixing well to incorporate with the seasoned beef.
  4. In a small bowl, whisk together the red enchilada sauce and bone broth.
  5. Spread a thin layer of the sauce mixture onto the bottom of a 9x13 inch baking dish.
  6. Place a layer of corn tortillas (halved or whole) over the sauce, slightly overlapping to cover the base.
  7. Spread half of the meat and bean mixture over the tortillas, followed by a third of the sauce and a generous layer of shredded cheese.
  8. Repeat the layers, finishing with a final layer of tortillas, the remaining sauce, diced green chiles, and the rest of the cheese.
  9. Bake immediately at 375°F (190°C) for 30 minutes until bubbly and the cheese is golden, or cover and refrigerate to bake later.