1-1/2 pounds ground beef sirloin (95% lean)
9 corn tortillas
2 cans (10 ounces each) mild enchilada sauce
1 can (15 ounces) black beans, rinsed, drained
1-1/2 cups frozen corn
1 teaspoon ground cumin
1-1/2 cups shredded Mexican cheese blend
Crunchy Tortilla Strips (optional) (recipe follows)
1/2 cup chopped tomato
2 tablespoons chopped fresh cilantro
Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
Spray 11-3/4 x 7-1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
Cover with aluminum foil. Bake in 350°F oven 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro
Total recipe time: 45 minutes Makes 6 to 8 servings
Recipe Courtesy of the Cattlemen's Beef Board and National Cattlemen's Beef Association