The only problem is that I lost my mind between the skillet portion of this recipe and the moment when it came out of the oven. I got a picture while it was in process (felt so proud of myself, too—because I was multi-tasking and doing about five things at once)….then forgot when my timer went off and it was time to race to the Boy Scout covered dish supper on Monday night.
I have been absolutely amazed what boys eat. My son ate about fifty pieces of Halloween candy in one night and wasn’t sick and didn’t seem an ounce heavier than before. Hmm. Can this be marketed?
As I’ve mentioned before on this blog, I’m trying to use more black beans in my cooking. They’re just supposed to be so good for us!
Easy Taco Casserole with Black Beans
1 lb. lean ground beef
1 15 oz. can black beans, drained and rinsed
1 15 oz. can diced tomatoes (undrained)
1 15 oz. can diced tomatoes with green chilies (undrained)
1 15 oz. can whole kernel corn, drained
1 package taco seasoning mix
10 6-inch tortillas, cut into fourths
1 cup shredded cheddar or Mexican cheese
Preheat oven to 350. Brown meat and drain. Return to skillet and add taco mix, beans, tomatoes, and corn. Simmer for five minutes. Coat a large baking dish with spray. Layer the bottom of the container with half of the cut tortillas. Spoon half the beef mixture on the top of the tortillas, then cover with the remaining tortillas. Top with the beef mixture. Cover with foil and bake at 350 for 30 minutes. Sprinkle with cheese and return dish to the oven for five minutes or until cheese melts.
Hope you’ll check out Lulu’s latest adventure in Hickory Smoked Homicide! Now on the shelves!