Ingredients:

  • 1.5 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1 cup thick-style chunky salsa
  • 1 can (15 oz) black beans, rinsed and drained
  • 12-15 small corn tortillas
  • 3 cups shredded Monterey Jack and Sharp Cheddar cheese blend
  • 1 can (4 oz) diced green chilis
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro, chopped
  • 1 large avocado, diced
  • 2 scallions, thinly sliced
  • 1 lime, cut into wedges

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef until a mahogany crust develops. Add onions and cook until translucent.
  2. Stir in minced garlic and taco seasoning, toasting for 60 seconds. Add salsa and drained black beans.
  3. Simmer the mixture for 5-7 minutes until the liquid has reduced by half and the filling is thick and concentrated. This is key to prevent sogginess.
  4. Lightly grease a 9x13 inch baking dish. Place a layer of corn tortillas on the bottom, cutting them to fit the edges properly. Do not use flour tortillas.
  5. Spread 1/3 of the beef mixture over the tortillas, followed by dollops of sour cream and a layer of shredded cheese.
  6. Repeat the layering process two more times, finishing with a generous layer of cheese on top. Bake until the cheese is bubbly and golden.
  7. Garnish with fresh cilantro, diced avocado, sliced scallions, and serve with lime wedges.