A delicious and hearty Mexican-inspired layered tortilla casserole, perfect for family dinners.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal texture.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.
Stir frequently to prevent the onion from burning.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Garlic burns quickly, so keep an eye on it.
Add the ground beef to the skillet and cook until browned, breaking it up with a spatula.
Drain excess fat for a leaner dish.
Stir in the cumin, paprika, black beans, corn, and diced roasted poblano pepper. Cook for 5 minutes.
Mix well to evenly distribute the spices.
Stir in the cream cheese until melted and combined. Remove from heat.
Ensure the cream cheese is softened for easier mixing.
In a baking dish, layer two tortillas, followed by a portion of the beef mixture and a sprinkle of both cheeses. Repeat layers until all ingredients are used, finishing with cheese on top.
Press down gently on each layer to compact the casserole.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.
Use non-stick foil to prevent cheese from sticking.
Let the casserole rest for 5 minutes before slicing and serving.
Resting allows the layers to set for easier slicing.
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