Recipe Details

Ingredients

• 4 tablespoons vegetable oil, divided

• 7 large corn tortillas, halved

• 1 yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 teaspoon kosher salt

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder

• 12 ounces 80/20 ground beef

• 1 (14.5-oz.) can crushed tomatoes

• 2 (4.25-oz.) cans chopped green chiles

• 1 (15-oz.) can black beans, drained

• 1/2 cup fresh cilantro, chopped and divided

• 1 cup queso fresco, crumbled

• Sour cream to garnish

• Cilantro leaves to garnish

• Lime to garnish

Description

1. Preheat oven to 425°F. Heat 2 tablespoons of vegetable oil over medium-high in a large skillet. Cook half of tortillas, flipping as they cook, until golden brown, about 3 minutes. Drain on paper towels. Add another tablespoon of oil and repeat with remaining tortillas. Set aside.

2. Add remaining tablespoon of oil to skillet. When oil is shimmering, add onion and garlic and cook until onion is translucent, about 5 minutes. Add salt, cumin, and chili powder and cook for another minute. Add ground beef and break apart with a spoon. Stir mixture until meat is browned and no pink remains, about 4 minutes. Add tomatoes, chiles, and black beans. Simmer until mixture thickens and most of the liquid has cooked off, about 10 minutes.

3. In a pie plate greased with cooking spray, layer half of the cooked tortilla halves on the bottom of the pie plate. Spread half of the meat mixture on top of the tortillas. Sprinkle the surface with 1/4 cup fresh cilantro. Cover the meat and cilantro with half of the queso fresco. Repeat layering with remaining tortillas, meat, cilantro, and cheese. Cover pie plate with aluminum foil and bake for 12 minutes.

4. Allow to cool slightly before serving and garnishing with sour cream, whole cilantro leaves, and a fresh squeeze of lime juice.