Ingredients:

  • 2 lbs ground beef (90/10 lean)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 20 corn tortillas (6-inch size)
  • 28 oz red enchilada sauce
  • 4 cups sharp cheddar cheese, freshly shredded
  • 15 oz canned black beans, rinsed and drained
  • 1 cup frozen sweet corn

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef until no pink remains. Drain excess fat, leaving approximately 1 tablespoon in the pan.
  2. Add diced onions to the skillet and sauté until translucent. Stir in minced garlic, tomato paste, chili powder, cumin, and smoked paprika. Cook for 2 minutes until the paste turns a deep brick red.
  3. While the beef finishes, heat a clean, dry skillet over high heat. Flash-sear each corn tortilla for 20 seconds per side to drive off surface moisture and prevent sogginess.
  4. Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 13x9 inch baking dish.
  5. Create the first layer using 6-7 tortillas (overlapping as needed), followed by half the beef mixture, half the beans, half the corn, 1/3 of the sauce, and 1/3 of the cheese.
  6. Repeat the layering process. Finish with a final layer of tortillas, the remaining sauce, and the remaining cheese on top.
  7. Bake for 20-25 minutes until the cheese is bubbly and the edges of the tortillas are slightly crisp. Let rest for 5 minutes before slicing.