Ingredients:

  • 2 lbs Ground Chuck (80/20 ratio)
  • 1 Large Yellow Onion, finely diced
  • 3 Cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1 tsp Kosher Salt
  • 1 tsp Cracked Black Pepper
  • 2 cups Red Enchilada Sauce
  • 4 oz Diced Green Chiles
  • 1 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Smoked Paprika
  • 14 Corn Tortillas
  • 3 cups Shredded Sharp Cheddar cheese
  • 1/2 cup Sour Cream
  • 1/4 cup Fresh Cilantro, chopped
  • 1 Pickled Jalapeño, sliced

Instructions:

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook undisturbed for 3 minutes to develop a brown crust. Break apart and add onions, cooking until beef is browned and onions are translucent.
  2. Use a slotted spoon to remove excess grease, leaving approximately 1 tablespoon in the pan. Stir in garlic and tomato paste; cook for 1 minute until the paste darkens.
  3. Add 1/2 cup of the enchilada sauce, diced green chiles, chili powder, cumin, and smoked paprika. Simmer for 5 minutes to create a thickened beef filling.
  4. While beef simmers, flash-toast corn tortillas in a dry skillet over medium heat for 30 seconds per side until slightly charred and dry to create a moisture barrier.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce in a 9x13 inch baking dish. Layer 1/3 of the tortillas, 1/2 of the beef mixture, and 1 cup of cheese.
  6. Repeat the layering process, finishing with a final layer of tortillas topped with the remaining sauce and cheese. Bake for 15-20 minutes until the cheese is bubbly and edges are crisp.
  7. Let rest for 5 minutes before slicing. Garnish with sour cream, fresh cilantro, and pickled jalapeños.