Description
This is a scrumptious, filling Mexican dish that is easy and loved by everyone I’ve served it to. Lots of flavor and a spicy kick of chiles and pepperjack cheese will make this a family staple any night of the week.
Ingredients
- 1 pound ground beef
- ½ cup diced onion
- 2 cloves garlic, minced
- 1 (15 ounce) can Tex Mex-style diced tomatoes
- 1 (4 ounce) can chopped green chilies
- 2 tablespoons chopped fresh cilantro
- 1 (1 ounce) packet taco seasoning mix
- 1 (20 ounce) can refried black beans
- 2 (10 ounce) cans red enchilada sauce (such as Old El Paso®)
- 2 cups shredded pepperjack cheese
- 2 cups shredded Monterey Jack cheese
- 6 (8 inch) flour tortillas
- ½ cup sour cream, or to taste (Optional)
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Cook and stir ground beef and onions in a large skillet over medium-high heat until meat is browned and crumbly
- 7 to 10 minutes. Add garlic and cook until fragrant
- about 30 seconds. Stir in diced tomatoes
- green chiles
- cilantro
- and taco seasoning mix. Remove from heat.
- Mix black beans and 1 can red enchilada sauce in a bowl until creamy.
- Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl.
- Heat a cast-iron skillet over medium heat. Cook tortillas
- one at a time
- until slightly crisp
- about 15 seconds per side.
- Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of black bean mixture on top of tortilla
- then spread a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat the tortilla
- bean
- meat
- cheese
- and sauce layering process
- finishing with cheese and enchilada sauce on top.
- Cover pan with aluminum foil and bake in the preheated oven until cheese is bubbling and enchiladas are cooked through
- about 40 minutes. Cool for 15 minutes and serve with sour cream.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hr 30 mins
Servings: 8