1 15ouncecan diced tomatoes with green chilies,drained
½cupfresh cilantro,roughly chopped
16ouncesour cream
16ouncesMonterey jack cheese,shredded
16ouncessharp cheddar cheese,shredded
1/4cupbutter,melted
Instructions
In a large skillet over medium heat brown meat until almost cooked throughout, drain off any extra fat. Add diced onion and sauté until translucent and soft, add garlic cooking for just a few minutes, add taco seasoning and simmer on low until meat is cooked throughout, mixing well. Remove from heat, add black beans, tomatoes with green chilies, and cilantro stir together until combined.
To assemble, very lightly coat both sides of the tortillas with melted butter and set aside. Begin with lining the bottom of a large baking dish with six tortillas. Next, spoon half the Tex Mex mixture on top the tortillas, sprinkle with half of the Monterey jack and cheddar cheese, top with the remaining Tex Mex mixture, cover with the sour cream, layer with the remaining six tortillas, and then top with remaining Monterey jack and cheddar cheese.
Bake uncovered at 325 degrees for 30 minutes or until bubbling throughout and the cheese has melted. Cool slightly and serve. Enjoy!