Ingredients

• 2 tablespoon vegetable oil
• 1.5 pound ground beef
• 1 onion, diced
• 3 garlic, minced
• 2 teaspoon ground cumin
• 1.5 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 ounce black beans, drained and rinsed
• 1 ounce corn, drained
• 1 ounce diced tomatoes with green chiles
• 0.5 cup salsa
• 8 corn tortillas
• 3 corn tortillas (for crisping)
• 2 cup Monterey Jack cheese, shredded, shredded
• 1 cup cheddar cheese, shredded, shredded
• 0.5 cup sour cream
• 0.25 cup fresh cilantro, chopped
• 1 jalapeño pepper, sliced
• 2 tablespoon butter

Steps

1. Preheat oven to 375°F (190°C).
2. Cut 3 corn tortillas into thin strips (roughly 0.5 inch wide), and set aside for crisping.
3. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
4. Add 1.5 pounds ground beef and cook for 5-6 minutes, breaking up the meat with a spoon as it browns, until no pink remains.
5. Add 1 diced onion and cook for 3 minutes, stirring occasionally, until the onion begins to soften.
6. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
7. Add 2 teaspoons ground cumin, 1.5 teaspoons chili powder, 0.5 teaspoon smoked paprika, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir well and cook for 1 minute to bloom the spices.
8. Stir in 1 (15 oz) can drained black beans, 1 (15 oz) can drained corn, 1 (10 oz) can diced tomatoes with green chiles, and 0.5 cup salsa. Mix until combined and simmer for 3 minutes to allow flavors to meld.
9. Remove beef mixture from heat and stir in 0.5 cup sour cream until fully incorporated.
10. Melt 2 tablespoons butter in a small skillet over medium heat. Add the tortilla strips and cook for 3-4 minutes, stirring frequently, until crispy and golden. Transfer to a paper towel and set aside.
11. Spread one-quarter of the beef mixture evenly on the bottom of a 9x13 inch baking pan.
12. Layer 4 whole corn tortillas over the beef mixture, overlapping slightly and breaking to fit as needed.
13. Spread one-quarter of the remaining beef mixture over the tortilla layer.
14. Sprinkle 1 cup Monterey Jack cheese evenly over the beef.
15. Layer the remaining 4 whole corn tortillas over the cheese.
16. Spread the remaining beef mixture over the tortilla layer.
17. Top with remaining 1 cup Monterey Jack cheese and 1 cup cheddar cheese, distributing evenly.
18. Scatter the crispy tortilla strips over the cheese layer.
19. Bake for 20-25 minutes until the cheese is melted and bubbly and the edges are lightly browned.
20. Remove from oven and let rest for 5 minutes before serving.
21. Garnish with fresh sliced jalapeño, chopped cilantro, and serve with additional sour cream on the side.