Mexican Beef Casserole

1 Tbsp olive oil

1/2 yellow onion, finely diced

1 lb. lean ground beef

2 1/2 Tbsp. taco seasoning

2 cloves minced garlic

1 can black beans, rinsed and drained

2 cans of Rotel tomatoes, drained

10 corn tortillas, cut in fourths
2 cups cheddar-monterrey jack cheese blend

For serving: 

sour cream

avocado

cilantro

Preheat oven to 400 degrees. Lightly coat a 9x13 or casserole dish with oil.

Heat oil in a large pot and add onion. Cook until transparent and soft. Add meat and brown well in skillet, drain the fat, and then stir in garlic. Cook for 2 minutes and add the black beans and Rotel tomatoes. 

Layer the ingredients in the dish: tortillas, meat mixture, and cheese mixture. You can probably make three layers of each.

Cover the dish with parchment and a loose tent of foil. Bake for about 20-25 minutes, until all cheese is melted and it's hot throughout. Remove foil and parchment and bake another 5 minutes (or alternately, you can broil it to brown the cheese, only for 1-2 minutes). 

Serve with toppings.