1 lb ground beef
1 can (15 oz) black beans, drained and rinsed
2 c enchilada sauce
1 c frozen corn
1 yellow onion, chopped
12 6 inch corn tortillas
1 1/2 c colby jack cheese, shredded
1 tbs olive oil
1 tsp salt
1 tsp pepper
1 tbs chili powder
1/2 tbs garlic powder
1/2 tbs paprika powder
- Preheat the oven to 350 degrees and grease a 9x13 casserole dish.
- In a large pan, heat 1 tbs olive oil. Add the chopped onion and cook undisturbed for 2-3 minutes. Add in the ground beef, salt, pepper, chili powder, garlic powder, and paprika. Use a spatula to break up the ground beef. Cook the ground beef until there is no pink left and it is fully cooked, about 5-7 minutes. Stir in the corn and beans for 1 minute. Remove pan from heat.
- Pour 1/2 c of the enchilada sauce in the bottom of the casserole dish. Place 6 of the tortillas on top of the sauce, covering the entire bottom. Pour the ground beef mixture on top, evenly distributing it over the tortillas. Pour the remaining enchilada sauce in a bowl, dip the 6 remaining tortillas into the sauce and place over the top of the beef, covering it completely. Pour over the left over enchilada sauce. Sprinkle over the colby jack cheese.
- Bake uncovered for 18-20 minutes, until the cheese is completely melted and bubbly. Serve and enjoy!