Easy Enchilada Casserole

Serves 8-12
  • 2 lbs. 93% Lean Kowalski's All Natural Ground Beef
  • 1 cup chopped onion
  • 2 tbsp. Kowalski's Ancho Chili Powder
  • 1 jalapeño pepper, some seeds and membrane removed
  • 1 tsp. kosher salt
  • - butter
  • 12 (5-6") corn tortillas, divided
  • 15.5 oz. can black beans, drained, rinsed
  • 11 oz. can mexicorn, drained
  • 8 oz. fancy shredded Cheddar cheese, divided
  • 29 oz. canned fire-roasted crushed tomatoes, divided
  • - toppings, to taste: shredded lettuce, sour cream, chopped Roma tomatoes,
        chopped green onions and canned sliced black olives

In a large sauté pan, brown ground beef and onion; drain. Stir in chili powder, jalapeño and salt; set aside. Butter the bottom of a 13x9" glass baking dish; arrange 6 tortillas, slightly overlapping, in bottom of prepared pan. Layer ground beef mixture, black beans and corn over tortillas; top with remaining tortillas. Sprinkle 1/2 of cheese over tortillas; spread tomatoes evenly over cheese. Bake in a preheated 350° oven until heated through and bubbling around edges (about 45 min.); sprinkle with remaining cheese during last 10 min. of baking. Cut into squares; garnish with desired toppings.

Good to Know: If you like your enchiladas hot and spicy, use more of the seeds and membrane from the jalapeño pepper. That's where the heat is!