Ingredients:

  • 907g ground chuck
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 425g black beans
  • 118ml beef broth
  • 12 yellow corn tortillas
  • 794ml red enchilada sauce
  • 340g sharp cheddar cheese, freshly shredded
  • 60g fresh cilantro, chopped
  • 118ml sour cream

Instructions:

  1. Add 907g ground chuck to a hot skillet over medium high heat.
  2. Toss in the diced yellow onion and garlic. Cook 5 minutes until the onions are translucent and the garlic smells like heaven.
  3. Stir in the chili powder, cumin, and smoked paprika.
  4. Pour in 118ml beef broth and add 425g black beans. Simmer for 5 minutes until the liquid reduces to a thick glaze.
  5. Spread about 120ml of the red enchilada sauce across the bottom of your 23x33 cm baking dish.
  6. Place 6 corn tortillas over the sauce, overlapping them slightly to cover the entire bottom.
  7. Spread half of the beef mixture over the tortillas, then top with 1/3 of the shredded cheddar.
  8. Add another layer of 6 tortillas, the remaining beef, more sauce, and the rest of the 340g of cheese.
  9. Place in a 190°C oven for 20 minutes until the cheese is bubbling and the edges are slightly darkened.
  10. Let the dish sit for 10 minutes before topping with cilantro and sour cream.