- 1 pound ground beef
- 1/4 cup onion, chopped
- 1 teaspoon minced garlic
- 1-10 ounce can diced tomatoes with green chilies peppers (like Rotel)
- 1-10 ounce can enchilada sauce, divided
- 1 can black beans
- 8 corn tortillas
- Shredded cheese (I used Colby Jack)
Preheat oven to 350.
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes or until cooked through. Drain any excess fat, if desired. Mix in tomatoes, half of the enchilada sauce, and black beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
Spread a thin layer of the enchilada sauce, followed by the meat mixture in the bottom of an 8x8 baking dish. Cover with a layer of tortillas followed by more sauce and meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 15-20 minutes in the preheated oven, or until cheese is slightly brown and bubbly. Garnish with avocado, cilantro, tomatoes, sour cream, lettuce, etc! Enjoy.