Beef. Good. Salsa. Good. Cheese. Good. What’s not to love? (If you can tell me what TV Sitcom I am mimicking extra points for you!) This recipe is my new jam, it’s bomb diggity! Ask my sister or my husband, it has quickly become a once week staple. For some reason I have had crazy cravings for Mexican food ever since I had my daughter six months ago. If I had to guess it’s because I endured nine months of “morning sickness” and Mexican food was on the top of the list of things I wanted but couldn’t quite stomach. So now I am making up for lost tamales.
This recipe is crazy good, crazy easy and has been a real crowd pleaser. You can find similar recipes online but if you happened upon this recipe you are in luck because I have spent the last eight (or so) attempts perfecting my recipe and it’s pretty damn good if I do say so myself! You can make the recipe in any quantity you want. Last weekend, I doubled the recipe and made three small sized casseroles to freeze just in case a craving pops up and I don’t have time to put it all together. I am telling you my obsession is bordering on addiction, it’s that good!
12 White Corn Tortillas (you can use flour but I think they get too mushy and like how the corn tortillas retain their texture)
1 can red enchilada sauce (I have experimented with the green sauce, but the red is my favorite)
1 can of sweet corn
Half a jar of jalapenos (I like the heat, but this may be too much for some folks. Adjust as necessary)
1 can black beans
2 lbs of ground beef (at our house beef is what’s for dinner and we are lucky to have a freezer full so I use two pounds, but this can be adjusted to your liking or supply as needed)
Fajita seasoning (this was an experiment and I am so happy I tried it! It’s also my secret ingredient so don’t tell anyone)
Shredded Cheddar Cheese (like all recipes with cheese, the more the merrier!)
- Brown the ground beef
- Drain the fat (my least favorite part)
- Add fajita seasoning to taste (if needed mix in a little water with the seasoning)
- Layer 6 corn tortillas on the bottom of a casserole pan
- Spoon half of the beef, half the can of corn and half the can of black beans over the tortillas
- Sprinkle jallapenos over the mixtures
- Pour half the can of enchillada sauce over the first layer and sprinkle with cheese.
- Repeat the process for the second layer
- Cover with foil and cook for 20-25 minutes on 375 degrees or until bubbly.
- Enjoy and then leave a comment telling me how much you loved it!