Ingredients:
– For the Beef Filling:
– 1 lb ground beef
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (4 oz) diced green chilies
– 1 packet taco seasoning
– 1/2 cup water
– For the Enchilada Sauce:
– 2 tbsp vegetable oil
– 2 tbsp all-purpose flour
– 1/4 cup chili powder
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp ground cumin
– 1/2 tsp dried oregano
– 2 cups chicken broth
– 1 tsp salt
– For the Bake:
– 8 flour tortillas (6-inch)
– 2 cups shredded cheddar cheese
– 2 cups shredded Monterey Jack cheese
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– For Garnish:
– 1/4 cup chopped fresh cilantro
– 1/2 cup sour cream
– 1 avocado, diced
– Sliced green onions
Instructions:
Prepare the Beef Filling;
– In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
– Add the diced onion and minced garlic to the skillet. Cook until the onion is soft, about 5 minutes.
– Stir in the diced green chilies, taco seasoning, and water. Simmer for 5-7 minutes until the mixture thickens. Remove from heat and set aside.
2.Make the Enchilada Sauce:
– In a medium saucepan, heat the vegetable oil over medium heat.
– Whisk in the flour and cook for 1-2 minutes until lightly browned.
– Stir in the chili powder, garlic powder, onion powder, cumin, and oregano.
– Gradually whisk in the chicken broth and salt. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened. Remove from heat.
3. Assemble the Bake:
– Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
– Spread a thin layer of enchilada sauce on the bottom of the baking dish.
– Place two tortillas over the sauce, overlapping if necessary.
– Spread half of the beef mixture over the tortillas.
– Sprinkle 1/2 cup each of shredded cheddar and Monterey Jack cheese over the beef.
– Add half of the black beans and half of the corn.
– Repeat the layers: tortillas, beef mixture, cheese, black beans, and corn.
– Top with the remaining tortillas and pour the remaining enchilada sauce over the top.
– Sprinkle the remaining shredded cheese over the sauce.
4. Bake:
– Cover the baking dish with aluminum foil and bake for 20 minutes.
– Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
5. Serve:
– Remove from the oven and let cool for a few minutes.
– Garnish with chopped cilantro, sour cream, diced avocado, and sliced green onions.
– Slice and serve hot.
