1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
1 (8 oz) can tomato sauce
6 large flour tortillas
2 cups shredded Mexican blend cheese
1 small onion, diced
1 tablespoon olive oil
Fresh cilantro and sour cream (optional, for garnish)
Salt and pepper to taste
Directions:
Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add diced onion and cook until soft, about 2–3 minutes.
Add ground beef and cook until browned. Drain excess grease.
Stir in taco seasoning, tomato sauce, black beans, corn, and diced tomatoes. Simmer for 5 minutes.
In a greased 9x13-inch baking dish, place two tortillas on the bottom. Spread a third of the beef mixture over them, then sprinkle with ⅓ of the cheese.
Repeat two more layers of tortillas, beef mixture, and cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, until bubbly and golden.
Let cool for 5 minutes before slicing. Garnish with sour cream and cilantro if desired.
