Step by step

Method

4 steps

1. 1

   Heat oven to 375°F. In a large skillet over medium-high, brown 1 lb lean ground beef with 1 small diced onion, 6–8 minutes, until the meat is cooked through and the onion is soft. Stir in 2 minced garlic cloves, 1 tablespoon chili powder, and 1 teaspoon cumin for 30 seconds until fragrant.

2. 2

   Spread a thin layer of red enchilada sauce (from 2 cups total) in a 9-inch square baking dish. Layer torn corn tortilla halves (12 tortillas total), beef, drained black beans (1 can / 15 oz), 1 cup corn, more sauce, and shredded Mexican blend cheese (2 cups total). Repeat layers, ending with remaining sauce and a generous cheese blanket on top.

3. 3

   Bake uncovered 25–30 minutes until the cheese is melted and bubbling at the edges and the center is hot. Rest 10 minutes so the layers set instead of sliding apart when you scoop.

4. 4

   Top with ¼ cup chopped cilantro, sour cream, and sliced scallions. You want a layered Mexican tortilla casserole with soft tortillas and melty cheese throughout — not a dry stack or soupy casserole that won't hold a scoop.