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One large casserole dish (9x13).
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One sheet of heavy duty Reynolds Wrap enough to line the entire pan and enough to cover the top when ingredients go inches.
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Preheat oven to 350.
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Line the casserole dish with the Reynolds Wrap.
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Brown ground beef in a saucepan, breaking it up as you go.
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No need for any additional oil or shortening, just put the beef in the pan and cook on medium heat until browned.
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While it is browning: Peel and then dice the large potatoes, russets work best.
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I like to do a fine dice.
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Put them into the casserole dish.
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Dice one large tomato, put it in the casserole dish.
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Wash and place the cherry tomatoes in the casserole dish, they look beautiful in the dish, and add a pop of flavor when you bite into one!
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Cut both ends off the cobs of corn, strip the husk and silk, and then cut it in half, add to casserole.
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If you are feeding more than 4, make sure you have 1/2 of a corn on the cob for each person!
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Open the can of black beans, put it in the casserole.
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You do not have to measure the spices carefully, my measurements are an approximation of what we like.
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If you do not like dishes spicy, cut back on the curry, red pepper, and the tikka masala.
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Less salty?
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Cut back on the chicken broth powder.
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I like to use chicken broth powder instead of salt in most recipes, since it has a lot of salt in it, but has other flavors as well.
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Anyway, put all the spices into the casserole.
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By now, your beef should be browned, so put it in the casserole.
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Last but not least, add the water.
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Stir gently, just to incorporate the spices and distribute all the ingredients more or less evenly, and taste the broth you get.
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Adjust flavor to your liking (salt, spiciness).
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Cover with the flap of Reynolds Wrap.
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It does not have to be sealed, just covered.
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Slide carefully into the oven on the middle rack, and cook for 40 minutes.
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Check at 30 minutes!
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Some ovens cook differently.
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Carefully lift the flap of Reynolds Wrap, when potatoes are fork tender and sauce is bubbly it is ready to serve.
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Sometimes the potatoes soak up the water, so add water as needed, so you have at least half the liquid you started with.
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Using the Reynolds Wrap rather than a lid for the casserole allows you easier access, and it also allows some steam to escape, which I like.
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When your casserole is ready, remove carefully from the oven.
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In a small to medium bowl, put your sour cream, water and flour.
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Whisk it with a fork until smooth- about 20 seconds.
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Stir it into your still bubbling casserole.
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It will thicken the sauce and incorporate all the flavors.
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Best part, other than the flavor, is that if you did it right, the Reynolds Wrap means no clean up of the casserole dish!
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Bon appetit.
