1 1/2 lbs. ground beef sirloin (95% lean)
9 corn tortillas
2 cans (10 oz. each) mild enchilada sauce
1 can (15 oz.) black beans, rinsed, drained
1 1/2 cups frozen corn
1 tsp. ground cumin
1 1/2 cups shredded Mexican cheese blend
1/2 cup chopped tomato
2 Tbsp. chopped fresh cilantro
– Crunchy tortilla strips (recipe below)
Recipe Directions
Heat oven to 350*F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into crumbles. Pour off drippings. Stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
Spray 11-3/4 x 7-1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
Cover with aluminum foil. Bake for 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro.
Crunchy Tortilla Strips:
Heat oven to 400*F. Cut 1 corn tortilla in half, then crosswise into 1/4-inch wide strips. Place strips in single layer on baking sheet. Spray lightly with nonstick cooking spray. Bake 4-8 minutes, or until crisp.
