Ingredients:

  • 2 lbs Lean Ground Beef (90/10 ratio)
  • 1 Large Yellow Onion, finely diced
  • 3 Cloves Garlic, minced
  • 2 tbsp Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 1 can (4 oz) Diced Green Chiles
  • 15 Yellow Corn Tortillas
  • 28 oz Red Enchilada Sauce
  • 3 cups Shredded Monterey Jack and Sharp Cheddar cheese blend
  • 1 can (15 oz) Black Beans, drained and rinsed

Instructions:

  1. Brown the beef. Place 2 lbs ground beef in a large skillet over medium high heat. Let it sit for 3 minutes until a brown crust forms. Break into crumbles and drain the fat.
  2. Sauté aromatics. Add the diced yellow onion and 3 minced cloves of garlic to the beef. Sauté 4-5 minutes until the onions are translucent and soft.
  3. Season the mixture. Stir in 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp pepper, and the 4 oz can of diced green chiles.
  4. Toast the tortillas. In a separate dry skillet, heat each of the 15 corn tortillas for 30 seconds per side until they smell toasted and feel slightly stiff.
  5. Start the base. Spread about 1/2 cup of the red enchilada sauce across the bottom of a 9x13 inch baking dish until the surface is lightly coated.
  6. Layer the bottom. Place 5 toasted tortillas over the sauce. Spread half of the beef mixture and half of the 15 oz can of black beans evenly over the top.
  7. Add cheese and sauce. Sprinkle 1 cup of the cheese blend and spread about 1/2 cup of enchilada sauce over the beef and beans.
  8. Add the second layer. Place another 5 toasted tortillas over the sauce. Spread the remaining half of the beef mixture and the remaining half of the black beans evenly over the top.
  9. Add remaining cheese and sauce. Sprinkle another 1 cup of cheese blend and spread about 1/2 cup of enchilada sauce over the beef and beans.
  10. Finish with the top layer. Place the remaining 5 toasted tortillas over the sauce. Spread the remaining 1/2 cup of enchilada sauce evenly over the top of the tortillas. Sprinkle the remaining 1 cup of cheese blend over the sauce.
  11. Bake. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove foil and bake for an additional 5-10 minutes, or until cheese is bubbly and lightly browned.