We are two weeks away from Christmas.  Hard to believe how quickly this month is going.  Are you singing Joy to the world yet or are you crazy busy getting everything together like me?  Joy doesn’t demand perfection—it thrives in gratitude and connection.  I am going to try to work on this.  
To help with connection I have something delicious to share with you.  Mexican food is one of our favorites and this is super easy and tasty.  
 
'Choose Joy' 6" x 6" matted and framed in a 12" x 12" frame.
 
Beef Enchilada Casserole
 
Ingredients
-1 1/2 -pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 1 can (14.5 oz) Rotel tomatoes, drained
– 1 can (15 oz) black beans, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 12 corn tortillas
– 2 cups shredded cheddar cheese
– 2 cups shredded Monterey Jack cheese
 
Instructions
Preheat oven to 375°F. Grease a 9×13-inch baking dish.
In a skillet over medium heat, brown the ground beef with the diced onion and garlic. Drain off any excess fat.
Add the enchilada sauce, diced tomatoes, black beans, cumin and chili powder to the skillet. Stir to combine and season with pepper to taste. Simmer for 5 minutes.
Place 6 corn tortillas on the bottom of the prepared baking dish. You may have to overlap them slightly. 
Spread half of the beef mixture over the tortillas, spread out evenly. Sprinkle half of the cheddar and Monterey Jack cheese over the beef mixture.
Add another layer of 6 corn tortillas. Spread the remaining beef mixture over the tortillas.
Sprinkle the remaining half of the cheese on top. 
Bake for 25 minutes or until the cheese is bubbly and slightly browned on top. 
Remove from the oven and let rest a few minutes before serving. 
Optional – garnish with fresh cilantro or parsley before serving

I found this recipe on She's Not Cookin and I love it.