Ingredients:

  • 2 lbs Ground Chuck (80/20)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 4 oz diced green chiles
  • 28 oz red enchilada sauce
  • 21 yellow corn tortillas
  • 15 oz black beans, rinsed and drained
  • 3 cups sharp cheddar and Monterey Jack cheese, freshly grated
  • 0.25 cup fresh cilantro, chopped
  • 2 tbsp pickled jalapeños
  • 0.5 cup enchilada sauce

Instructions:

  1. Place the ground chuck in a large skillet over medium high heat. Cook 8 minutes until browned and no longer pink.
  2. Add the diced onion and garlic to the pan with the beef. Sauté 5 minutes until onions are translucent and fragrant.
  3. Stir in the taco seasoning, green chiles, and black beans. Stir well until the spices coat every piece of meat.
  4. Spread about 0.5 cup of enchilada sauce on the bottom of a 9x13 dish. This prevents the first layer of tortillas from sticking.
  5. Place 7 corn tortillas over the sauce, overlapping them to cover the bottom. It is okay if they go slightly up the sides.
  6. Spread half of the beef mixture over the tortillas, followed by 1 cup of cheese and 0.5 cup of sauce. Ensure the sauce reaches the edges to keep them moist.
  7. Add another 7 tortillas, the remaining beef, another cup of cheese, and 0.5 cup of sauce. Press down lightly to remove air pockets.
  8. Top with the last 7 tortillas, the rest of the sauce, and the remaining 1 cup of cheese. Spread the cheese until it completely covers the sauce.
  9. Place in a preheated 375°F (190°C) oven. Bake 25 minutes until the cheese is bubbling and edges are golden.
  10. Remove from oven and let it sit for 10 minutes. Sprinkle with cilantro and jalapeños until the surface looks vibrant and fresh.