Ingredients:

  • 1.5 lb 85/15 lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried Mexican oregano
  • 15 oz canned black beans, rinsed and drained
  • 1 cup frozen fire-roasted corn
  • 14 high-quality yellow corn tortillas
  • 28 oz red enchilada sauce
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 0.25 cup fresh cilantro, chopped
  • 1 medium jalapeño, sliced
  • 2 radishes, diced

Instructions:

  1. In a large cast-iron skillet over medium-high heat, brown the ground beef, breaking it into small crumbles. Cook until the pink is gone and a mahogany-colored crust develops.
  2. Add the diced onions to the beef and sauté until translucent. Stir in the minced garlic, chili powder, cumin, smoked paprika, and Mexican oregano, cooking for 60 seconds until fragrant to bloom the spices.
  3. Add the rinsed black beans, fire-roasted corn, and 1/2 cup of the enchilada sauce to the beef mixture. Lower heat and simmer for 5 minutes to combine flavors.
  4. Preheat your oven to 375°F (190°C). Pour 1 cup of the remaining enchilada sauce into a wide, shallow bowl.
  5. Lightly dip each corn tortilla into the sauce bowl to coat both sides. This creates a barrier to prevent the tortillas from becoming mushy.
  6. In a 9x13 inch baking dish, spread a thin layer of sauce on the bottom. Layer dipped tortillas, followed by half of the beef mixture and a portion of the combined cheese blend.
  7. Repeat the layers, finishing with a final layer of tortillas topped with the remaining sauce and the rest of the cheese.
  8. Bake for 20-25 minutes until the sauce is bubbly and the cheese is fully melted and golden. Garnish with fresh cilantro, jalapeños, and radishes before serving.