Ingredients:

• 1 lb lean ground beef
• Avocado or olive oil 
• 1 poblano pepper, seeded and diced 
• 1 jalapeño pepper, seeded and diced 
• 1/2 red pepper, seeded and diced 
• 1/2 yellow pepper, seeded and diced
• 1/2 medium red onion, peeled and diced 
• 1 clove garlic, peeled and minced 
• 1 bunch green onions, green part only, sliced 
• 2 tbsp cilantro, chopped  
• 1 can black beans, drained and rinsed 
• 1-2 cups frozen corn, defrosted 
• Salt 
• Pepper 
• 4 tbsp Magic Seasoning Blend, Fajita Magic Blend 
• 1 can (796 ml) crushed tomatoes 
• 8-10 corn tortillas, halved down centre
• 2-3 cups Pete’s Aged Cheddar, shredded 
• Cooking spray 

Garnish: 

• Pete’s Housemade Salsa 
• Pete’s Housemade Guacamole 
• Sour Cream 
• Cilantro 
• Green onion 

In a pan, over medium heat, brown ground beef and season lightly with salt and pepper, cook until just browned and crumbled, drain and set aside. In the same pan heat a splash of oil, add peppers and onion, season lightly and cook 2-3 minutes, stirring until softened, add garlic and cook stirring for 1 additional minute. Add beef back to pan with fajita seasoning and cook 1 minute, stirring often. Stir in canned tomatoes, lower heat slightly and simmer 5-10 minutes, stirring occasionally until vegetables are cooked through but not mushy and tomatoes have sweetened. Remove from heat and stir in cilantro and green onion.  Preheat oven to 350°F. In a greased 9×13” pan layer 1/3rd of tomato and beef mixture, place tortillas on top of this, cut sides facing outside of pan. Top with next 1/3rd of beef mixture, sprinkle with 1/2 of corn, beans and cheese, repeat with remaining tortillas, beef mixture, corn, beans and cheese, cover dish with lightly greased foil. Baked for 35 minutes, remove foil and bake 5-10 minutes longer until outside is bubbling and cheese is fully melted. Allow to cool 5 minutes and serve. Garnish with sour cream, guacamole, salsa, cilantro and green onion. Enjoy! 

Corn Tortillas:

Corn tortillas, available in the bread section of Pete’s are made from dried, powdered corn (maize) and are most often found in their yellow form. More traditionally used in Mexican/Spanish cooking they lend themselves well to these style of flavours. They are a much more flavourful tortilla then the more commonly found wheat tortilla and stand up to sauce much better. Naturally gluten free they are a perfect and easy switch to keep everyone at your next dinner or taco party happy! 

Recipe created by Chef Dany Duguay