Recipe courtesy of “Cookin’ Savvy”

Servings: 4-6

1          pound ground beef

1          can (15 ounces) black beans

1          can (4 ounces) chiles

2          cans (14 ounces each) fire-roasted diced tomatoes, divided

1          can (15 ounces) whole kernel corn

1          tablespoon garlic powder

1          tablespoon onion powder

1          tablespoon taco seasoning

6          cups shredded cheese

18        taco-sized tortillas of choice

fresh cilantro, for garnish

sour cream, for serving

Heat oven to 350 F. 

In large skillet, brown ground beef; drain grease. Add black beans, chiles with juices, 1 can tomatoes with juices, drained corn, garlic powder, onion powder and taco seasoning. 

Open remaining can of tomatoes; take out half and set aside. Add remaining half with juices to beef mixture. Mix well and turn off heat. 

In 9-by-13-inch pan, line bottom with six tortillas, slightly overlapping. Cover with 1/3 of beef mixture and top with 2 cups shredded cheese. Repeat with remaining ingredients then top with reserved tomatoes.

Cover pan with foil and bake 30-40 minutes. Garnish with cilantro and serve with sour cream.

Visit Culinary.net to find more Hispanic-inspired meal ideas.