Equipment
Ingredients
Aromatics and Base
- 15 ml olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic, minced
Meat and Spices
- 500 g lean beef mince
- 10 g chili powder
- 5 g ground cumin
- 5 g smoked paprika
- 2 g dried oregano
- 5 g salt
- 2 g black pepper
Sauce and Fillings
- 400 g crushed tomatoes
- 150 ml beef broth
- 240 g canned black beans, rinsed and drained
- 150 g sweet corn kernels, drained if canned, thawed if frozen
Layers and Topping
- 12 corn tortillas
- 200 g monterey jack cheese, shredded
- 100 g cheddar cheese, shredded
- 10 g fresh coriander, chopped
Nutrition (per serving)
Method
Preheat the oven to 190C or 375F. Lightly grease a 9x13 inch baking dish.
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and red bell pepper. Saute until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant. Add the beef mince to the skillet, breaking it apart with a spatula. Cook until browned and thoroughly cooked to an internal temperature of 74C or 165F, about 8 minutes. Drain excess fat if necessary.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Pour in the crushed tomatoes and beef broth. Add the black beans and corn. Bring to a boil, then reduce heat and simmer for 10 minutes until the sauce thickens slightly.
Spread a thin layer of the beef sauce mixture in the bottom of the prepared baking dish. Arrange 6 corn tortillas overlapping slightly to cover the sauce. Top with half of the remaining beef mixture and half of the mixed shredded cheeses.
Repeat the layers once more: remaining 6 tortillas, remaining beef mixture, and the remaining cheese on top.
Cover the dish tightly with aluminum foil. Bake at 190C or 375F for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and slightly browned at the edges.
Remove from the oven and let the bake rest for 10 minutes before slicing. This allows the layers to set. Garnish with chopped fresh coriander before serving.
Chef's Notes
- Toasting the corn tortillas lightly in a dry skillet for 30 seconds per side before assembling drastically improves their structural integrity in the final bake.
- Letting the casserole rest for at least 10 minutes after baking is a non-negotiable step if you want clean, distinct layered slices rather than a collapsed pile.
- For extra depth of flavor, add a splash of apple cider vinegar or a squeeze of fresh lime juice to the beef mixture right after taking it off the stove to balance the richness.
- When handling raw beef mince, always wash hands and sanitize surfaces to prevent cross-contamination. Ensure the meat reaches a safe internal temperature of 74C.
Storage
Refrigerator: 4 days — Store in an airtight container. The tortillas will soften further over time.
Freezer: 2 months — Freeze unbaked or baked tightly wrapped in plastic wrap and foil.
Reheating: Reheat portions in the microwave or cover the dish with foil and bake at 175C until heated through.
