Eyes of Texas Casserole
Embark on a culinary journey with the Eyes of Texas Casserole, a hearty, flavor-packed dish that celebrates bold Tex-Mex flavors. This easy-to-make casserole layers seasoned ground beef, black beans, and a zesty tomato mixture between soft corn tortillas, topped with a gooey blend of cheddar and Monterey Jack cheeses. Enhanced by fragrant spices like chili powder and cumin, and optionally garnished with fresh cilantro and jalapeño slices for a spicy kick, this crowd-pleaser is perfect for family dinners or potlucks. Ready in just 45 minutes, this irresistible casserole will delight your taste buds with every cheesy, savory bite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 15 ounce can diced tomatoes
- 8 ounce can tomato sauce
- 15 ounce can black beans, rinsed and drained
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 8 small corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 jalapeño, sliced (optional)
- 2 tablespoons cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet, brown the ground beef over medium heat, breaking it up with a wooden spoon as it cooks. Cook until no longer pink, about 5-7 minutes. Drain any excess grease.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook for 2-3 minutes until the onion softens and becomes translucent.
Stir in the diced tomatoes, tomato sauce, black beans, chili powder, cumin, salt, and pepper. Simmer the mixture for 5-7 minutes, allowing the flavors to meld together.
Begin assembling the casserole by layering 4 corn tortillas on the bottom of the prepared baking dish, overlapping as necessary.
Spread half of the beef and bean mixture evenly over the tortillas. Sprinkle 1 cup of shredded cheddar cheese on top.
Add another layer of 4 corn tortillas, followed by the remaining beef and bean mixture. Finish by sprinkling the remaining cheddar cheese and the Monterey Jack cheese evenly over the top.
If desired, scatter jalapeño slices over the cheese layer for extra heat.
Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped cilantro, if desired, before serving.
Slice into portions and enjoy the bold, comforting flavors of Texas!
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.3 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 468 mg | 36% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
