As we are getting into football season it is hard to have different and unique game day dishes every week. Game day food can be a variety of finger food to casseroles and yummy desserts. This Mexican casserole is a great game day dish because it is so filling there will not be much need for an abundance of small side dishes to pick at.
The original recipe called for one-pound of ground beef. I used ground turkey but that is just a personal preference. One medium onion, three cloves of garlic, fifteen ounce can of black beans, one fifteen ounce can of corn, fifteen ounce can of tomato sauce. Tomato sauce can give people heartburn so I omitted this and substituted this for diced tomatoes and green chilies. one-half teaspoon of salt, pepper, and cumin, six flour tortillas, two cups of shredded cheese of your choice. I used a Mexican blend cheese.
To begin heat oven to three-hundred and fifty degrees. Chop the onion in a large skillet combine ground meat of your choice with the onions. Mince garlic and add to skillet when meat is almost done. Drain the fat from the skillet. Add salt, pepper, cumin, diced tomato, green chilies, black beans, and corn to skillet. Cut the tortillas in half. Grease a baking pan about 10×7 with pam or butter. Cover the bottom with the tortilla halves. Add 2 cups of the filling mixture and sprinkle with half cup of shredded cheese. Repeat this until full. Bake for 30 to 35 minutes. Once the casserole is finished and cooled I topped it off with sour cream, cilantro, diced tomatoes, green onion, and black olives.
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