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Categories:
lean ground beef scallions chili powder ground cumin frozen corn tomatoes black beans Ricotta cheese eggs cheese corn tortillas scallions
Viewed: 51 - Published at: 7 years agoIngredients
- 1 lb. lean ground beef
- 3 scallions, sliced
- 1 1/2 Tbsp. chili powder
- 2 tsp. ground cumin
- 2 c. frozen corn, thawed
- 1 can (28 oz.) tomatoes, drained and chopped
- 1 can (15 to 16 oz.) black beans, drained and rinsed
- 1 container (15 to 16 oz.) part-skim Ricotta cheese
- 2 eggs
- 2 c. (8 oz.) shredded Monterey jack cheese
- 12 (6-inch) corn tortillas
- sliced scallions (optional garnish)
Method
- Preheat oven to 375°.
- Grease a 3-quart casserole.
- In large skillet over high heat, brown beef with scallions for 5 minutes. Discard drippings.
- Add chili powder and cumin; cook for 1 minute, stirring.
- Remove from heat; stir in corn, tomatoes and beans.
- In a bowl, mix Ricotta, eggs and 1 cup of the Monterey Jack.
- Line bottom and sides of prepared casserole with 8 of the tortillas; top with 2/3 of the beef mixture.
- Cover with Ricotta mixture, remaining tortillas, then remaining beef mixture.
- Place in oven. Relax for 35 minutes.
- Sprinkle casserole with remaining Monterey Jack; bake for 5 minutes.
- Garnish with scallions.
