Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 small (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (3g) chili powder
  • 1 tsp (2g) ground cumin
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 tbsp (15ml) olive oil
  • 2 cups (480ml) red enchilada sauce
  • 8 corn tortillas (approx. 100g)
  • 3 cups (340g) shredded sharp cheddar or Monterey Jack cheese
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (150g) frozen corn kernels, thawed

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and onion, cooking until beef is deeply browned and onions are translucent.
  2. Stir in minced garlic, chili powder, cumin, salt, and black pepper. Cook for another 2 minutes until aromatic and toasted.
  3. Drain any excess grease from the skillet.
  4. Preheat oven to 350°F (175°C).
  5. Spread ½ cup (120ml) of enchilada sauce across the bottom of a 9x13 inch baking dish.
  6. Lay down 4 tortillas, overlapping slightly to cover the base, then sprinkle with 1 cup (115g) of cheese.
  7. Add half of the seasoned beef mixture, followed by half of the black beans and corn, and drizzle with another ½ cup (120ml) of sauce.
  8. Repeat the layering process (tortillas, cheese, beef, beans/corn, sauce) one more time.
  9. Top the final layer of tortillas with the remaining enchilada sauce and the final cup of shredded cheese.
  10. Bake for 25–30 minutes until edges are bubbling and the cheese is mahogany-brown.
  11. Let the casserole rest for 10 minutes before slicing.