TACO CASSEROLE WITH CORN TORTILLAS RECIPES

Steps:

• Preheat oven to 375°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.  Stir in taco seasoning, then season to taste with salt and pepper. Stir in everything but ¼ cup black beans, 1 1/2 cups cherry tomatoes, and corn.  Spread a small amount of the beef mixture on the bottom of your baking dish, then top with a layer of tortillas. Add a third of the cheeses, 1/3 of the meat mixture, then repeat with another layer of tortillas, cheese and beef. Top with remaining tortillas and remaining meat mixture. Top with crushed corn chips, remaining cheese, and reserved beans. Bake until cheese is melty and casserole is warmed through, 20 to 25 minutes. Garnish with remaining cherry tomatoes and green onions. Serve with sour cream.

Steps:

• Preheat oven to 400°F. Heat oil in a large skillet over high. Add beef; cook, stirring often, until browned, 6 minutes. Add half of onion to skillet. Cook, stirring often, until softened, 5 minutes.
• Add tomatoes, beans, taco seasoning, and 1/2 cup water to skillet, stirring to combine. Bring to a boil; reduce heat to medium. Simmer, stirring often, until slightly reduced, 3 minutes. Remove from heat.
• Heat tortillas in a dry skillet over high, 15 seconds per side. Transfer to a plate; cover with a paper towel to keep warm.
• Place 3 tortillas in an 8-inch square baking dish. Top with 2 cups of the beef mixture; sprinkle with 1/2 cup of the cheese. Repeat layers 2 more times. Bake in preheated oven until cheese is melted, 8 minutes. Remove from oven. Top with lettuce, pico de gallo, and remaining onion.