Yesterday I found out that Sean had run out of groceries and with his car in the shop, running errands would be a difficult task for him. I wanted to make something for him that yielded a lot of food for leftovers but also that he wouldn’t get sick of eating a few days in a row. This recipe was easy, delicious and definitely fit the bill.
You will need:
2 lbs of ground beef
1 small white onion, diced
1 can of black beans (rinsed and drained)
1 4 oz can chopped chilies
1 10 oz can of Rotel
1 16 oz jar of salsa
1 packet of taco seasoning
1 can of refried beans
1 package of burrito (10″) sized flour tortillas
3 cups shredded Mexican cheese
Preheat the oven to 350.
Brown the meat in a pan and drain off the fat. Add in the onion and sauté for a few minutes before adding the chopped chiles, rotel, salsa, taco seasoning and black beans. Once everything has been stirred in, let it simmer on low heat for about 15-20 minutes.
I used spicy salsa but you can use mild for less heat as desired. While the meat cooked I took out my tortillas and spread the refried beans on one side, then pressed a tortilla on top, making a sandwich of sorts.
I made 2 of these “sandwiches” but you could make more depending how deep your casserole is and how many layers you want. I then took half of the meat mixture and spooned it into the bottom of the casserole, topped it with half the cheese and both of the refried bean tortilla sandwiches. I then added the rest of the meat mixture and topped with the remaining cheese.
Bake uncovered in the preheated oven for 30 minutes or until the cheese is completely melted, bubbly an beginning to turn golden. You can serve this with sour cream and scallions, but we liked it fine enough as is!