Here is a meal that will only take about 30 minutes to put together and will satisfy your family’s appetite. This casserole will easily make 8 servings. There are only two adults in my family, so we will be having leftovers for the next couple days. Yummy!
I found the original recipe at Taste of Home. If you read further, you will see how I made this meal and will read some suggestions on how to improve upon this recipe.
- 2.25 .lbs of ground sirloin
- 1 medium chopped onion or 1 cup of frozen chopped onions
- 1/2 teaspoon of salt
- 1 tablespoon of Chili Powder
- 1 teaspoon of Cumin
- 3-4 flour tortillas
- 1 cup of shredded cheddar cheese
- 1 can of black beans (drain and wash until water is near clear)
- 1- 10 3/4 oz. can of cream of mushroom soup
- 1-10 oz. can of Rotel (diced tomatoes and peppers)
Saute onions until clear. Add ground sirloin to onions and cook until brown. Pour salt, cumin, and chili powder over meat mixture evenly. Stir until mixed well. Toss in a can of drained and rinsed black beans. Mix thoroughly.
Dump the meat mixture into a 13×9 baking dish.
In a separate bowl, mix together Rotel and cream of mushroom soup. Do not drain the Rotel. You need that extra liquid to thin out the cream of mushroom soup.
Lay four tortillas on top of the meat mixture. Distribute soup/Rotel mixture evenly on top of tortillas.
Spread one cup of cheese on top and pop into oven at 350 degrees. Bake for about 20-25 minutes.
Here is the finished product!
This dish is yummy the way it is, but I prefer more tortillas and cheese. I would suggest layering it like a lasagna. If you go this route, you will have to use a smaller pan (9×9). Keep in mind, this will change the serving size.
Arrange the dish in this order from bottom to top:
- Layer 1-Flour tortillas
- Layer 2-Thin layer of meat mixture
- Layer 3-Thin layer of soup/Rotel mixture
- Layer 4-Cheese
Repeat all four layers, bake, and enjoy!