Prep 30 mins
Cook 30 mins
I could not find a recipe that had the ingredients that I either had on hand or that my group liked. So I took several recipes and combined to come up with this one. This was a nod (with mouthful) can post and make again. I served this with a tossed salad with fresh avocado slices. If you prefer more heat, feel free to adjust spices to your preference.
- 2 1⁄2-3 lbs ground beef (lean chuck or round preferred)
- 1 onion, chopped
- 2 teaspoons garlic, chopped
- 1 teaspoon extra virgin olive oil
- 2 (12 ounce) cans tomato sauce
- 3⁄4 cup water
- 3 tablespoons taco seasoning
- 9 -10 flour tortillas (taco size)
- 1 (15 ounce) can black beans, rinsed & drained
- 3 cups shredded monterey jack and cheddar cheese blend
- 2 tablespoons green onions, sliced
- 1⁄4 cup black olives, sliced
- sour cream (optional)
- salsa (optional)
- jalapeno pepper, sliced (optional)
- In large skillet brown and crumble ground beef and drain well.
- While beef is draining, saute onion & garlic in the 1 teaspoon olive oil. Cook for approximately 5 minutes or just until softened. Return beef to skillet. Stir to mix well. Season with taco seasoning (this would be 2 - 1.25oz packages if you don't make your own).
- When all meat is coated with seasoning, add tomato sauce and water. Let simmer on low heat for 20 minutes.
- Spray 10"x15"x3" pan with cooking spray and ladle meat sauce on bottom. Place tortillas across bottom, overlapping and cutting to cover bottom.
- Ladle more sauce over tortillas.
- Sprinkle black beans over the sauce. Top with layer of cheese.
- Place another layer of overlapping and cut tortillas, sauce, cheese. Repeat.
- Bake in 350 degree (f) oven for 30 minutes. Remove from oven and let sit 15 minutes before serving.
- Garnish with sour cream, salsa and sliced black olives (optional).