Beef Enchilada Casserole

Ingredients

• 2 pounds Lean Ground Beef
• 1 whole Onion, Chopped
• 2 cloves Garlic, Minced
• 1 Tablespoon Chili Powder
• ¼ teaspoons Crushed Red Pepper Flakes
• ¼ teaspoons Dried Oregano
• ½ teaspoons Paprika
• 1 teaspoon Cumin
• 1 teaspoon Kosher Salt
• ½ teaspoons Black Pepper
• 1 can (15 Oz. Size) Pinto Or Black Beans, Rinsed And Drained
• 1 can (15 Oz. Size) Corn, Drained
• 1 can (4 Oz. Size) Diced Green Chilies
• 1 can (14.5 Oz. Size) Fire Roasted Diced Tomatoes, Undrained
• 1 can (19 Oz. Size) Enchilada Sauce
• 16 whole Corn Tortillas
• 4 cups Mexican Blend Cheese

Preparation Instructions

In a Dutch oven, cook the ground beef or turkey, onion and garlic over medium heat until browned. Drain any grease. Add the chili powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Let cook for a few minutes over medium heat.

Stir in the beans, corn, green chilies, tomatoes and enchilada sauce. Let simmer for about 10 minutes.

In a greased 9 x 13 inch dish, tear 8 tortillas into small pieces and place in the bottom of the dish. Put 1/2 of the meat mixture over the top and then 1/2 of the cheese. Repeat with the remaining tortillas, meat mixture and cheese.

Bake at 350ºF for 35 to 40 minutes until bubbly. Let sit about 5 minutes before cutting.