Corn Tortilla Taco Bake

So it has been WAY too long since I’ve posted a recipe. Life can sometimes be super hectic as priorities come first. So I figured I better make up for the extended delay with this Gluten Free GOODIE!!

12 Corn tortillas

2 1/2 lbs ground beef

3 cans of Mild diced tomatoes with green chilies (drained)

2 cups taco blend cheese

2 cups shredded Velveeta cheese

2 tablespoons Cumin

2 tablespoons coriander

2 tablespoons chili powder

1 tablespoons smoked Paprika

6 dollops of sour cream

6 jalapeño slices

Salt and pepper

Pre-Heat a large cast iron skillet on medium high. Place 1 corn tortilla in skillet for approximately 10-15 secs on both sides till slightly browned and charred. Do this for each one. Put off to the side on a clean kitchen towel.

Brown ground beef in a large skillet, half way through the browning stage, add above spices. Continuing till fully cooked. Add salt and pepper to taste.

Using a 9×9 deep casserole dish. Layer 9 corn Tortilla on the bottom, cooked meat, and layer about a handful of cheese( both blends) and lastly, 1 can of diced tomatoes ( 1 can for each layer) . Do this for each layer ( I usually get about 3 layers). Put into a 375 preheated oven for about 20-25 minutes. Once cheese is melted and slightly brown, remove and let rest for about 10 mins. Top with dollops of sour cream, sliced jalapeños, chopped parsley or cilantro.

Prep time: approx 15 mins

Cook time: approx 20-25 min