Mexican Casserole

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings


  • 1 lb lean ground beef 90-96% lean
  • 1 19oz can red enchilada sauce
  • 2 cups frozen shoepeg corn
  • 8 oz fresh salsa
  • 8 soft corn tortillas
  • 1 15.25oz can low-sodium black beans, drained and rinsed
  • 8 oz Cabot light white cheddar shredded
  • 8 oz Cabot light pepper jack shredded


  1. Preheat oven for 350 degrees F. Heat a large skillet on medium heat and cook ground beef until no longer pink.
  2. Stir in enchilada sauce and salsa
  3. Grease a 9x13 baking dish with olive oil cooking spray and place half of the tortillas in the bottom of the pan and overlap, as needed. I cut a few in half to make them fit properly.
  4. Cover with half of the meat mixture, top with half the corn and black beans and half of the cheese
  5. Repeat with second layer, finishing with the rest of the cheese on top.
  6. Bake for 30-40 minutes, until cheese is melted and bubbly