1 lb ground beef or turkey
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 cup corn kernels (fresh, frozen, or canned)
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
8-10 small corn or flour tortillas
2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Optional toppings: sliced avocado, chopped cilantro, sour cream, salsa
Instructions:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or oil.
In a large skillet, cook the ground beef or turkey over medium heat until browned and cooked through, breaking it apart with a spoon as it cooks. Drain any excess fat.
Add the diced onion, minced garlic, and diced bell pepper to the skillet with the cooked meat. Cook until the vegetables are softened, about 5 minutes.
Stir in the black beans, diced tomatoes (with their juices), corn kernels, chili powder, and ground cumin. Season with salt and pepper to taste. Allow the mixture to simmer for 5-10 minutes to let the flavors meld together.
Arrange a layer of tortillas on the bottom of the prepared baking dish, overlapping slightly to cover the bottom.
Spoon half of the meat and bean mixture over the layer of tortillas, spreading it out evenly.
Sprinkle half of the shredded cheese over the meat mixture.
Repeat with another layer of tortillas, the remaining meat mixture, and the remaining shredded cheese.
Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown and bubbly.
Remove from the oven and let the casserole cool for a few minutes before slicing and serving.
Serve the Mexican Tortilla Casserole hot, garnished with your favorite toppings such as sliced avocado, chopped cilantro, sour cream, and salsa.