Layered Beef Mexicali Casserole using Corn Tortillas

This is an easy family friendly Mexicali Casserole recipe that doesn’t take that long, unless you choose to soak the beans the night before and cook them prior to assembly. I choose to rinse and soak mine since it reduced the sodium content much more then using canned beans. You can substitute black or kidney beans if you choose.

If you love Mexican food or Mexican style food like me, you’ll love this. It’s a nice comfort food style casserole that is a snap to make and is full of flavor too. I love jalapeños too so if you want to add a bunch, you can do that as well and spice things up.

Ingredients
1 lb ground beef
2 cups beans (pinto, black, kidney etc)
9 corn tortillas
1 medium yellow onion, chopped
1 garlic clove, chopped
1 can enchilada sauce
1 ear of corn, kernals sliced off
1 chopped roma tomato
1 small can of sliced black olives
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp oregano
1/4 cup of shredded cheddar (or spicy pepper jack)

If you are soaking the beans, place them in a saucepan, cover with water so all beans are covered and there is an inch of water above the beans. Cover and soak overnight. The next day, bring beans to a boil, then cover and simmer 30-45 minutes.

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Pour the oil into a large sauce pan and saute the beef, onion and garlic until the meat is done. Drain off the excess fat. Add corn, tomato, olives, enchilada sauce and seasonings. Simmer for 10 minutes.

Spray a casserole dish with non stick cooking spray then layer three tortillas on the bottom. I have a oblong shaped dish, so I halved one tortilla to cover the bottom.

Layer 1/2 the beef mix on the tortillas. Cover with another three tortillas, then layer the beans. Cover with the final 3 tortillas, then layer the remaining beef mix.