This casserole will please everyone and you can easily substitute the protein. Use a hearty corn tortilla that can hold up when baking.
Preheat oven to 400 degrees.
Heat oil in a large skillet and add protein, stirring often until no longer pink. Add 1/2 the onions and cook until softened.
Add tomatoes, beans, taco seasoning and 1/2 water to skillet. Stir. Bring to a boil, reduce and simmer for 5 minutes. Remove from heat.
Heat tortillas and keep warm.
Place 3 tortillas in an 8-inch square dish. Top with 2 cups of mixture and 1/2 cup of cheese. Repeat 2 more times.
Bake for 8-10 minutes.
Top with lettuce, pico and avocado.
1 Tbsp. oil
1 1/2 lbs. of sirloin or your choice of protein
1/2 medium red onion, diced
1 15 oz. can fire-roasted tomatoes
1 15 oz. can pinto beans, drained and rinsed
1 oz. package of taco seasoning
9 8-inch corn tortillas
12 oz. Mexican blend cheese, shredded
1 cup iceberg lettuce, shredded
1/2 cup pico
1 avocado, cut into chunks