Ingredients:

  • 1.5 lbs 80/20 ground beef
  • 1 large white onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning (chili powder, cumin, smoked paprika, onion powder)
  • 0.5 tsp kosher salt
  • 13 small corn tortillas
  • 15 oz can black beans, rinsed and drained
  • 1 cup frozen fire-roasted corn
  • 2 cups red enchilada sauce
  • 3 cups shredded pepper jack cheese
  • 0.25 cup fresh cilantro, chopped
  • 1 pickled jalapeño, sliced

Instructions:

  1. Preheat oven to 375°F (190°C). Over medium-high heat in a large cast-iron skillet, brown the ground beef for 3 minutes without stirring to develop a Maillard crust. Add the diced white onion and minced garlic, sautéing until the onion is translucent.
  2. Stir in the taco seasoning, kosher salt, and 0.5 cup of the enchilada sauce into the beef mixture. Cook for 2 minutes until the beef is coated in a thick, glossy glaze.
  3. Lightly grease a 9x13 inch baking dish. Spread a thin layer of the remaining enchilada sauce on the bottom. Lay down a single layer of corn tortillas, overlapping as needed to cover the base.
  4. Spread half of the savory beef mixture over the tortillas, followed by half of the black beans, half of the frozen corn, and 1 cup of shredded pepper jack cheese.
  5. Repeat the layers once more: tortillas, remaining beef, remaining beans, remaining corn, and the rest of the enchilada sauce. Top with the remaining 1 cup of cheese.
  6. Bake in the oven for 25 minutes until the cheese is bubbling and the edges of the tortillas are crisp. Remove from oven and let rest for 10 minutes to allow the layers to set.
  7. Garnish with fresh cilantro and pickled jalapeño slices before slicing into squares.