2 Pounds Ground Beef
1 Cup Chopped Onion
1 (15 Ounce) Can Tomato Sauce
1 (15 Ounce) Can Black Beans, Rinsed And Drained
1 (14.5 Ounce) Can Diced Tomatoes With Lime Juice And Cilantro (Such As Ro*Tel®)
1 (8.75 Ounce) Can Whole Kernel Sweet Corn, Drained (Optional)
1 (4.5 Ounce) Can Chopped Green Chiles, Drained
2 Teaspoons Chili Powder
1 Teaspoon Ground Cumin
1 Teaspoon Minced Garlic
½ Teaspoon Dried Oregano
½ Teaspoon Red Pepper Flakes
6 10 in. Flour Tortillas
1 Cup Sour Cream
3 Cups Shredded Cheddar Cheese
½ Cup Sour Cream for Topping
½ Cup Salsa for Topping
Step 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 13×9-inch baking dish with cooking spray.
Step 2 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease.
Step 3 Stir tomato sauce, black beans, diced tomatoes with lime juice and cilantro, 1 cup Sour Cream. corn, and chopped green chiles into the ground beef mixture, 1 Cup cheese; season with chili powder, cumin, garlic, oregano, and red pepper flakes. Reduce heat to low and cook mixture at a simmer for 5 minutes.
Step 4 Spread about 1/2 cup beef mixture into the bottom of the prepared baking dish; top with 3 tortillas, overlapping as needed. Spread another 1/2 cup beef mixture over the tortillas. Sprinkle
1 cup Cheddar cheese over beef. Finish with layers of remaining tortillas, beef mixture, and remaining Cheddar cheese, respectively.
Step 5 Bake in preheated oven until heated throughout and the cheese is melted, about 15 minutes. Cool 5 minutes before serving. Serves 8. Serve with tossed salad with vinaigrette dressing, lemonade and toppings.