Ingredients
1tbspolive oil
1¼cupsonion,red onion or yellow, chopped
1¼cupsred bell pepper,chopped
1¼lbslean ground beef
salt and freshly ground black pepper
1tbspgarlic,minced
2tbspchili powder
1½tspground cumin
14½ozblack beans,(1 can), drained and rinsed
14½ozfire roasted tomatoes,(1 can), diced
1cupcorn,frozen
¼cupchicken broth,or water
1½tbsplime juice,plus lime wedges for serving
½cupcilantro,chopped
2cupscheddar cheese,shredded
2cupsMonterey Jack Cheese,shredded
15corn tortillas,(6-inch), cut into halves
taco toppings,optional
Preparation
Preheat the oven to 375 degrees F. Spray a 13×9-inch baking dish with non-stick cooking spray.
Heat oil in a 12-inch non-stick skillet over medium-high heat. Add the onion and bell pepper, then sauté for 4 minutes. Scoot to the far side.
Crumble in the beef, season with salt and pepper. Let brown on the bottom, then break up the beef and continue to cook until browned. Drain fat.
Add the garlic, chili powder, and cumin then cook for 1 minute longer. Stir in black beans, tomatoes, corn, water, lime juice, and cilantro and remove from heat.
Layer 10 tortilla halves along the bottom of the baking dish, work to cover the whole bottom surface as best possible. Spoon and spread ⅓ of the beef mixture over the tortilla layer.
Toss the cheeses together and spread ⅓ of the cheese mixture over the beef layer. Repeat this layering process with tortillas, beef filling, and cheese two more times.
Bake in the oven for 20 minutes.
Finish with optional toppings, then cut into slices. Serve warm with lime wedges, and enjoy!
