Mexi Beef Tortilla Casserole

Taken from my “Favorites” folder

Servings 8

INGREDIENTS:

2 pounds ground beef

1 medium onion, chopped

3 large garlic cloves, minced

3/4 cup beef broth or water

1 (15 ounce) black beans, rinsed and drained OR 1-1/2 cups mexicorn, drained

1 package taco seasoning mix (can use 2 packages for a stronger flavor, use mild or spicy OR in place of the taco seasoning you can use 2 tablespoons chili powder and 3 teaspoons ground cumin)

salt and fresh ground black pepper, to taste

4 (6-inch) flour tortillas

1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted

1 (10 ounce)  can diced tomatoes and green chilies, undrained

1-1/2 cups shredded cheddar cheese (can use more)

INSTRUCTIONS:———————————–

Grease a 13 x 9-inch baking dish.

In a skillet cook the ground beef with onion and garlic until the meat is no longer pink; drain.

Add in taco seasoning mix and beef broth, stir over low heat for 5 minutes,

Mix in black beans or corn; stir until heated through.

Season with salt or white salt and black pepper.

Transfer to baking dish.

Arrange tortillas over the top.

In a bowl combine the condensed soup with diced tomatoes and the juice from the can; pour over the tortillas.

Sprinkle with cheddar cheese.

Bake uncovered in a preheat 350 degree F oven for 25-30 minutes or until just heated through.

Related posts:

Tortilla Ground Beef Casserole

Kitten’s Mexi Ground Beef Tortilla Stack

Layered Mexican Tortilla Casserole

Layered Mexi Beef and Bean Casserole

Mexi Beef Taco “Lasagna” Casserole

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