Ingredients
- 2 pounds lean ground beef
- 1 medium onion, diced
- 1 (15 oz) can black beans, rinsed and drained
- 2 packets (1 oz each) taco seasoning
- 1/2 cup water
- 4 flour tortillas (6-inch)
- 1 (10 3/4 oz) can cream of mushroom soup, undiluted
- 1 (10 oz) can Rotel or diced tomatoes and green chiles, undrained
- 1 cup shredded cheddar cheese
Instructions
- In a large skillet, brown the ground beef and diced onions over medium heat until the meat is no longer pink. Drain excess grease.
- Add the drained and rinsed black beans, water, and taco seasoning packets to the beef mixture. Simmer for 5 minutes to combine the flavors.
- Transfer the ground beef mixture to a greased 9×13-inch casserole dish. Layer the flour tortillas over the top.
- In a separate bowl, combine the cream of mushroom soup and Rotel tomatoes. Spoon the mixture evenly over the tortillas. Top with the shredded cheddar cheese.
- Bake uncovered at 350°F (175°C) for 25-30 minutes, or until hot and bubbly.
Notes
- You can substitute the ground beef with ground turkey for a lighter version of this casserole.
- If you like it spicier, add extra diced jalapeños or hot sauce to the beef mixture.
- Leftovers can be stored in the fridge for 2-3 days and reheated easily in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 281 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg
