°1 lb 85/15 ground beef
°1 onion, diced (about ½ cup)
°1 package taco seasoning mix (1 ounce)
°1 can green pepper (4 ounces)
°1 can (15.5 oz) black beans, rinsed and drained
°1 bag of frozen corn (14.4 ounces).
°1 can red enchilada sauce
°3 cups shredded cheddar and Monterey Jack cheese (off the block), divided
°4 cups frozen tarts
°Coriander, optional garnish
°sour cream (optional)
Preheat the oven to 375 degrees. Spraying 9″ x 13″ baking dish (I used this one) with non-stick cook spray.
Add ground beef and onion to 12-inch skillet, and brown meat until fully cooked. Drain the excess fat and return it to the skillet. Add the seasoning bag, chili peppers, black beans, frozen corn, and enchiladas to the meat and onions, and stir until combined. Over medium heat, cook for another 8 to 10 minutes. Add 2 cups of shredded cheese to the meat mixture and stir until combined. Pour into a baking dish and spread evenly. Place the fingers of the tatter evenly on top of it. Bake for 35 to 40 minutes.
Remove from the oven and add the remaining cup of cheese on top. Bake for another 5 minutes or until cheese has melted. Garnished with coriander and covered with sour cream!