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1
Preheat oven to 375F.
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2
Heat a skillet on medium-high heat and add about 1 Tablespoon of oil.
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3
Begin to saute onions until fragrant and translucent.
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4
Add beef and continue to cook until beef is no longer pink.
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5
Add in taco seasoning and cook according to package instructions.
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6
Bring quickly to a boil and then simmer until liquid is almost evaporated.
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7
At this point, add the black beans, corn and green chilies to the beef mixture.
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8
Let simmer for about 5 minutes to let flavors meld.
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9
Liquid should be about evaporated at this point.
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10
Spray an 8 x 8 casserole dish with cooking spray.
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11
Place three tortillas on the bottom of the dish, cutting them to fit any empty space.
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12
Layer with half of the beef mixture.
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13
Top with half of the salsa and 1/3 of the cilantro.
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14
Repeat layers.
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15
Finish with cheese and the final 1/3 of cilantro.
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16
Bake, uncovered, for 20 minutes or until sides are bubbly and cheese has melted.
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17
Garnish with additional cilantro and serve with sour cream or Greek yogurt.
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18
Enjoy!
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19
Note: Like a traditional lasagna, this is best served the next day so layers have time to meld.
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20
However, if serving out of the oven, allow it to sit for 15 minutes before cutting.
