6 Serves
45 Mins
Preheat your oven to 175°C.
Heat a non-stick skillet over medium heat and coat with cooking spray. Add the ground beef, diced onion, and sliced mushrooms, cooking until the meat is browned and thoroughly cooked.
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MexicanVitamin E
3 mg / 15 mgVitamin K
37 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
124 µg / 400 µgCalcium
1025 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
217 mg / 420 mgPhosphorus
1420 mg / 1,250 mgPotassium
1500 mg / 4,700 mgSodium
1800 mg / 2,300 mgZinc
10 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
10 g / 28 gSugar
11 g / 50 gSaturated Fat
8 g / 20 gCholesterol
110 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Stir in the minced garlic and cook for one additional minute until fragrant.
Incorporate the black beans, green chilies, corn, oregano, chili powder, garlic powder, cumin, black pepper, and kosher salt into the skillet, mixing until well combined.
Prepare a 9x13 casserole dish by lightly coating it with cooking spray. Arrange half of the corn tortillas in the bottom of the dish.
Spread half of the beef mixture over the tortillas and sprinkle with half of the white cheese. Repeat the layers with the remaining tortillas, beef mixture, and the rest of the cheese.
Bake the casserole uncovered in the preheated oven for 15 minutes.
Remove from the oven and garnish with fresh diced avocado and shredded iceberg lettuce. Serve warm with a dollop of sour cream.
5
g8
g4
g
Italian
Mexican