Beef and Bean Enchilada Casserole

This weekend we are hosting 4 boys from our church youth group.  I was informed 2 days before their arrival that I would be responsible for feeding them dinner Saturday night.  I love cooking for people, but I didn't have much time to plan a meal and shop, so I needed to think of something using mostly things I had at home and just send Gonzalo to the store for the rest while he was out.  I had a package of corn tortillas in the fridge, so I decided enchiladas would be good but I didn't want to roll each one, so hello, enchilada casserole!  I looked at a few recipes on Pinterest for inspiration and then made up my own recipe.  It was a hit with the high school boys, my kids, and my husband.  I loved it too of course.  Here's the recipe!

Beef and Bean Enchilada Casserole

Ingredients:

2 lbs lean ground beef (ground turkey would be good too)

1 medium onion

2 bell peppers, any color

2 tablespoons taco seasoning (homemade is best)

15 oz tomato sauce

1 package of corn tortillas

2 cans black beans

8 oz shredded cheddar cheese

Instructions:

Preheat oven to 350 degrees.  Brown ground beef, drain it, and return it to the pan.  While beef is cooking, dice onions and peppers.  Once meat is cooked, scoot it to the edges of the pan and add veggies.  Sprinkle with taco seasoning and cook meat and veggies 5-10 minutes, until veggies are slightly soft.  Remove pan from the heat and set aside.  Drain and rinse black beans.  Add tomato sauce to the bottom of a 9x13 pan, just enough to cover the bottom.  Add a layer of tortillas, tearing them where necessary to avoid too much overlap but covering all spaces.  Next add half the meat mixture, then top it with half of the beans.  Pour half of what is left of the tomato sauce evenly over the casserole, then top it with more tortillas.  Next, add the rest of the meat, followed by the beans.  Pour on the rest of the tomato sauce and use a spatula to spread it out and make sure it's all evenly distributed.  Top with cheddar cheese and bake 45 minutes.  Top it with a dollop of greek yogurt and enjoy!