My Taco Bake with Black Beans and Hominy is a great way to switch up having traditional tacos to a casserole with all the flavors you love.

Prep Time: 30 minutes
Cook Time: 1 hour 12 minutes
Total Time: 1 hour 42 minutes
Yields: 6 servings
Equipment: 1 (9 x 9) baking dish, 1 (10-cup) food processor, 1 (12-inch) sauté pan, 3 large mixing bowls, 1 medium-sized mixing bowl, chef’s knife, cutting board

Ingredients for the Taco Seasoning:
6 tablespoons of chili powder
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of cayenne pepper
1 teaspoon of dried oregano
4 teaspoons of smoked paprika
8 teaspoons of ground cumin
4 teaspoons of kosher salt
2 teaspoons of black pepper, freshly ground

Ingredients for the Cantina-style Salsa:
2 (15-ounce) cans of fire-roasted tomatoes, drained (substitute diced tomatoes)
1/2 onion, quartered
1/2 a Fresno chili, seeded and roughly chopped (substitute a jalapeno)
2 tablespoons of cilantro leaves
1 clove of garlic, roughly chopped
1 whole lime, juiced
1 teaspoon of granulated sugar
1 tablespoon of kosher salt

Ingredients for the Avocado Pico de Gallo:
1 pint of red grape tomatoes, halved
1 pint of yellow grape tomatoes, halved
1/2 red onion, diced
1/2 Fresno chili, seeded and minced (substitute jalapeno)
2 Haas avocados, pitted and diced
2 tablespoons of cilantro, roughly chopped
2 tablespoons of kosher salt
1 teaspoon of black pepper, freshly ground
1 whole lime, juiced

Ingredients for the Taco Meat:
1 tablespoon olive oil
2 pounds of ground pork (substitute ground meat of your choice)
1 sweet onion, diced
2 cloves of  garlic, minced
1 cup of Cantina-style salsa
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly ground
4 tablespoons of taco seasoning
2 tablespoons of tomato paste
1 cup of beef stock, unsalted
2 tablespoons of cilantro, roughly chopped

Ingredients for the Corn, Black Beans, and Hominy:
1 (15.5-ounce) can of hominy, drained and rinsed
1 (15.5-ounce) can of black beans, low-sodium, drained, and rinsed
1/3 cup of frozen corn, thawed
2 tablespoons of cilantro, finely chopped

Ingredients for the Cheeses and Tortillas:
8 small flour tortillas
1 package (8 ounces) of Mexican blend shredded cheese
1 package (8 ounces) of Colby Jack shredded cheese

Instructions forthe  Taco Seasoning:
Add all the taco seasoning ingredients to a medium-sized mixing bowl. See notes.

Instructions for the Cantina-Style Salsa:
In the meantime, in a food processor, add fire-roasted tomatoes, quartered onion, 1/2 cup of cilantro leaves, 1/2 the minced Fresno chili, garlic, the juice of one lime, sugar, and 1 tablespoon of kosher salt. Pulse the ingredients together until you get the consistency of a Cantina-style salsa. Transfer to a medium-sized mixing bowl. Set aside.

Instructions for the Avocado Pico de Gallo:
In another large mixing bowl, add the red and yellow grape tomatoes, diced red onion, 1/2 a minced Fresno chili, 2 tablespoons of roughly chopped cilantro, diced avocado, the juice of one lime, 2 tablespoons of kosher salt, and 1 teaspoon of fresh-ground black pepper. Gently mix to combine. Place plastic wrap directly over the salsa. This prevents the avocado from turning brown. Transfer to the refrigerator to chill.

Instructions for the Taco Meat:
In a large sauté pan over medium-high heat, add olive oil and ground pork. Add the diced onion. Using a wooden spoon, break up the meat. Cook for 10-12 minutes or until the meat is no longer pink. Continue stirring; add minced garlic, 4 tablespoons of taco seasoning, tomato paste, Cantina-style salsa, kosher salt, and fresh-ground black pepper. Add beef stock, reduce the heat to medium, and simmer for another 15 minutes.

Turn the heat off, and add  2 tablespoons of fresh chopped cilantro. Set aside.

Instructions for the Cheeses:
In a large mixing bowl, add both kinds of cheese and mix to combine.

In another large mixing bowl, add the black beans, corn, 2 tablespoons of finely chopped cilantro, hominy, 1 teaspoon of kosher salt, and 1 teaspoon of fresh-ground black pepper. Mix to combine.

Instructions for the assembly of the Taco Bake:
Preheat oven to 375°F.
In a casserole dish, start by ladling 1/2 cup of salsa into the bottom. Arrange 4 tortillas on top of the salsa. Add half of the meat mixture, spreading it out evenly over the tortillas. Add half the cheese mixture. Next, spoon the hominy, black bean, and corn mixture evenly over the cheese. Using a spoon, add dollops of salsa over the top of the hominy mixture. Arrange another 4 tortillas for the next layer. Add the remaining meat mixture, spreading it evenly over the tortillas again. Add a few more dollops of salsa. Finish by spreading the remaining shredded cheese evenly over the top.

Spray the dull side of a large piece of foil with non-stick cooking spray (this will prevent the cheese from sticking to the foil when it’s removed). Cover tightly, and bake for 45 minutes. Remove the foil and bake for another 10 minutes or until the cheese is golden brown. Let rest for around 20 minutes before slicing. Garnish with 2 tablespoons of finely chopped cilantro. To serve, place a slice of the taco bake onto a serving plate and top with the Avocado Pico de Gallo.

There you have it, my Taco Bake with Black Beans and Hominy.

Notes:
1) Recipe yields approx. 3/4 cup of taco seasoning. Store taco seasoning in an airtight container in a dry, cool place.

2) 2 tablespoons of taco seasoning per pound of ground meat.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/