Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Brown the ground meat, breaking it up. Drain off excess grease.
- Add the chopped onion and cook until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Stir in the taco seasoning.
- Stir in the undrained diced tomatoes/chillies and the rinsed black beans. Bring to a gentle simmer, then remove from heat and set aside.
- In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, cumin, and smoked paprika until smooth. Whisk in the cubed cream cheese until mostly incorporated.
- Assemble Layer 1 (Base): Spread a thin layer (about 1/4 cup) of the cream sauce mixture across the bottom of the prepared baking dish.
- Assemble Layer 2 (Tortillas): Arrange 3-4 tortillas over the cream layer, tearing or overlapping them slightly to fit the base snugly.
- Assemble Layer 3 (Meat & Cheese): Spread half of the seasoned meat mixture evenly over the tortillas. Sprinkle with half of the Monterey Jack cheese.
- Assemble Layer 4 (Repeat): Top the cheese with another layer of 3-4 tortillas. Spread the remaining meat mixture over this layer.
- Final Layers: Top the meat with the remaining cream sauce, spreading it evenly. Finish by sprinkling the remaining Monterey Jack and all the Sharp Cheddar cheese on top.
- Bake, uncovered, for 35–40 minutes, or until the casserole is bubbly around the edges and the cheese topping is beautifully golden brown.
- Let the casserole rest on the counter for 10 minutes before slicing to allow the layers to set.