This recipe is a hearty and flavorful dish that’s perfect for a weeknight dinner. It’s easy to customize with your favorite toppings and protein options.
Ingredient
- 1 pound ground beef (or ground turkey, chicken, or lentils for a vegetarian option)
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) can diced tomatoes with green chiles (Rotel) (optional, for a spicier option)
- 1 (1.25 oz) packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 corn tortillas, cut into wedges
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook ground beef (or chosen protein) until browned, breaking it up with a spoon as it cooks. Drain any excess grease.
- Add onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in diced tomatoes, black beans, Rotel (if using), and taco seasoning. Bring to a simmer and cook for 5 minutes.
- Spread half of the meat mixture in the bottom of the prepared baking dish. Top with half of the tortillas, then half of the cheddar cheese, and half of the Monterey Jack cheese.
- Repeat layers with remaining meat mixture, tortillas, and cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Let cool slightly before serving. Enjoy with your favorite toppings like sour cream, salsa, avocado, cilantro, or chopped green onions.
Tips:
- You can use any type of beans you like in this recipe, such as pinto beans or kidney beans.
- For a vegetarian option, omit the meat and add an extra can of black beans or lentils.
- Feel free to add other vegetables to the dish, such as corn, zucchini, or mushrooms.
- Leftovers can be stored in the refrigerator for up to 3 days.
