Ingredients:

  • 1.5 lbs Lean Ground Beef (90/10 ratio)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1 cup Chunky Salsa
  • 15 oz Black Beans, rinsed and drained
  • 1 tbsp Chili Powder
  • 1 tsp Cumin
  • 0.5 tsp Smoked Paprika
  • 13 Small Corn Tortillas
  • 1 cup Frozen Fire-Roasted Corn, thawed
  • 4 oz Diced Green Chiles, canned
  • 2 cups Shredded Sharp Cheddar Cheese
  • 1 cup Monterey Jack Cheese
  • 0.5 tsp Fine Sea Salt
  • 0.5 tsp Cracked Black Pepper

Instructions:

  1. Place the ground beef in a hot skillet over medium high heat. Don't move it for 3 minutes to get a good sear. Add diced onions and cook until translucent and slightly golden.
  2. Stir in the garlic, chili powder, cumin, and smoked paprika, salt, and pepper. Cook for 1 min until fragrant.
  3. Add the tomato paste and fry it in the center of the pan for 2 minutes.
  4. Pour in the salsa, black beans, corn, and green chiles. Cook 5 mins until the liquid reduces and coats the beef.
  5. Lightly grease your 9x13 dish. Spread a spoonful of the beef mixture on the bottom to prevent sticking.
  6. Lay down 6 tortillas, overlapping them slightly to cover the base. Use half of a 7th tortilla to fill any gaps.
  7. Spread half of the beef mixture over the tortillas, then sprinkle with 1.5 cups of the cheese blend.
  8. Add the remaining 6 tortillas, the rest of the beef, and the remaining cheese.
  9. Place in a 375°F (190°C) oven for 30 minutes until the cheese is golden and the edges are bubbling.