Servings: 4 servings
Ingredients
- 2 teaspoons avocado oil or canola oil
- 8 ounces 90%-lean ground beef
- 1 large onion diced
- 1 medium red bell pepper diced
- 1 cup frozen corn kernels
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 can diced green chiles 4 ounce
- 10 corn tortillas cut into quarters
- 1 large tomato seeded and chopped
- Cilantro
Instructions
- Preheat oven to 400°F. Coat a 9-inch (or similar size) baking dish with cooking spray.
- Heat avocado (or canola) oil in a large skillet over medium-high heat. Add beef, onion and bell pepper and cook, crumbling the beef with a wooden spoon, until it is no longer pink and the vegetables are tender, 5 to 8 minutes. Stir in corn, cumin, chili powder, garlic powder, green chiles; cook, stirring occasionally, until the corn is heated through and the spices are fragrant, about 1 minute. Remove from heat.
- Arrange one-third of the tortilla wedges in the prepared baking dish, overlapping as necessary to fit. Top with half the beef mixture and ½ cup of the cheese. Repeat with half the remaining tortillas, the remaining beef mixture and ½ cup of the cheese. Top with the remaining tortillas, the remaining ½ cup cheese and tomato.
- Bake until bubbling, about 20 minutes. Top the casserole with cilantro and cut into 4 servings.
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