Ingredients:

  • 2 lbs lean ground beef (90/10)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp homemade taco seasoning
  • 1 cup tomato puree
  • 4 oz diced green chilies, drained
  • 12 medium corn tortillas
  • 15 oz refried black beans
  • 0.5 cup sour cream
  • 1 cup frozen sweet corn, thawed and dried
  • 340g sharp cheddar and monterey jack blend, shredded
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Brown the ground beef in a large skillet over medium-high heat until no pink remains; drain excess fat to ensure a crisp final texture.
  2. Add diced onions to the beef and sauté until translucent. Stir in minced garlic and taco seasoning, toasting for 1 minute until fragrant.
  3. Incorporate tomato puree and drained green chilies. Simmer on low for 5-7 minutes until the sauce reduces to a thick concentrate.
  4. Mix the refried black beans with sour cream to create a structural mortar.
  5. In a 9x13 inch baking dish, spread a very thin layer of the meat sauce at the bottom of your 9x13 pan, then top with 4 corn tortillas (overlap them slightly to cover the surface). Spread half of the bean mixture over the tortillas, followed by half of the remaining meat, half of the corn, and a third of the 340g cheese. Add another layer of 4 tortillas, the rest of the beans, the rest of the meat, and the rest of the corn. Place the last 4 tortillas on top. Cover them with the remaining shredded cheese.
  6. Bake at 375°F (190°C) for 25-30 minutes until the cheese is bubbling and edges are golden brown.
  7. Garnish with cilantro after a 5 minute rest. This rest is crucial for the layers to set so you can cut clean squares.