My family like this recipe the most. To cook it tonight, hopefully you already have most of these essential components at home!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 pounds ground beef
- 1 onion, chopped
- 1 (15 ounce) can black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- ½ teaspoon salt
- 4 (7 inch) flour tortillas
- 1 (14.5 ounce) can diced tomatoes with green chile peppers
- 1 (10.5 ounce) can cream of mushroom soup
- 1 cup shredded Cheddar cheese
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir the ground beef with the onion in the hot skillet until completely browned, 7 to 10 minutes; drain any excess fat. Stir the black beans, chili powder, cumin, and salt to the beef mixture; cook and stir until hot, about 5 minutes. Pour the mixture into the prepared baking dish. Arrange the tortillas atop the beef mixture.
- Mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl; spread over the tortillas. Top with the Cheddar cheese.
- Bake in the preheated oven until cooked through and the cheese is melted completely, 25 to 30 minutes.
Nutrition Facts
| Calories | 293 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 701 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Added more cream of mushroom and tortillas.
This was very good. It took a few stores to find tomatoes with green chilies but I’m glad I persevered because the flavour is amazing and even tastier the second night. Next time I will try it with ground turkey. Stay tuned.
Flavor was great but we like a lot of cheese on top so if you’re like us cook it with the dough on top first before putting cheese on and then add the cheese and bake a little longer. Otherwise you end up with raw dough in the middle. I also used less sauce and less of the frozen veggies because I didn’t want it to over power the meat amount. Will take my recommendations and make it again.
Love it!! Super hearty and simple and always is a hit!! It has a wonderful flavor but is so easy. Thanks for the recipe. I will definitely make this again!
The tortillas were a little mushy – will just have those on the side for next time….or just layer on top at the end and serve upside down. Kids recommended using crushed tortilla chips on top as a good change for next time.
Very simple and quick to make. I wasn’t sure if it would be spicey as we like spicey but it was good. A nice heat and great flavour. I normally do not use canned soups so I was hesitate but it was really good. Eveyrone loved it. The only thing I changed was no beans because I’m allergic to beans.
This is sooo good! It’s got a little bit of kick, it’s pretty filling and it’s super delicious. Tastes like I’m eating a taco 🙂
This was good. i used 1.5 lbs of beef and kidney beans instead of black beans because i ran out. i added extra cumin and a few dashes of Tabasco because others said it was bland. would be good with green beans in it as well.
This recipe was ok. If I were to make it again I would probably use 1/2lb to 1lb less meat and ditch the tortillas in the middle. Maybe top with crushed tortillas or Doritos and bake that way like some other reviewers suggested.
This turned out great, I didn’t make any substitutions and it had great flavor.
Made as directed, added leftover corn, red, yellow, and green peppers. Topped with sliced black olives. Everyone liked it.
It was great! Def enough to have for lunch too! I used taco seasoning like Bamababe suggested and put a layer of tortilla shells on the bottom too to make it easier to scoop out.
For those of you who want more flavor…add 1 or 2 chopped jalapeños with the onions. Use rotel tomatoes instead of tomatos with chilis, and swap ranch style beans for the beans. Google ranch style beans so you know what they look like and then find them at walmart and target etc. If you make these changes only use 1 tsp of cumin. Oh….and mix the tomatoes with the cream of mushroom soup. It will make your life easy.
Very very good. I adjusted to half the recipe and it turned out great. Flavorful and not runny at all. Low fat, grass fed ground beef didn’t even have to be drained. Will make again.
excellent! We used corn tortillas instead 🙂
the tortilla portion turned into a slimy mess..the bean/meat portion was flavor-less.
Really good and easy to assemble the night before – tasted and looked great! Lots of color and protein. Only wish I’d thought to buy some sour cream!
Horribly delicious we added more cheese with olives and bell peppers and it was delicious! 😀 Its a keeper in this house.
My husband love the spiciness of it, but I would have liked it to have blended more. I found the meat was dry, while the top was kind of goofy. Will try to play around with to mix it up next time. Taste was still good!
I made all 10 servings for myself and my husband, and we ate ALL of it. Not in one night, but as left overs. I followed the most helpful review and instead of using the chili powder, cumin and salt I used taco seasoning. I also used crushed tortilla chips in place of the flour tortilla’s, this added a nice crunch to the initial meal. The only problem with the tortilla chips is that they get soggy when you eat the left overs. I might not add any chips next time and sprinkle them on afterwards.
I gave this 3 stars as the recipe was written due to blandness, 5 stars after it was tweaked for added flavor and zip. Why do so many recipes that call for browning ground beef with onion and or garlic say to drain excess fat afterwards? You’re draining away some of the flavor of the onion and garlic! I brown my ground beef alone and drain any excess fat, remove the ground beef and using the same pan brown my onions and garlic. Too this recipe I used tomatoes with habenero instead of green chilies, 2 cloves of garlic grated on a rasp, 1 can of black olives very coarsely chopped and a can of whole kernel corn, drained. As the entree it actually made 6 servings.