Ingredients:

  • 1 tbsp Olive Oil
  • 5 lbs Lean Ground Beef or Turkey
  • 1 large Yellow Onion, finely chopped
  • 1 Red Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 2 tbsp Chili Powder
  • 1 tbsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper
  • 1 (15 oz) can Diced Tomatoes, undrained
  • 1 (15 oz) can Tomato Sauce
  • 1 cup Beef or Chicken Broth
  • 1 (15 oz) can Black Beans, rinsed and drained
  • Salt and freshly ground Black Pepper to taste
  • 4 tbsp Unsalted Butter
  • 4 tbsp All-Purpose Flour
  • 2 cups Whole Milk or Half-and-Half
  • 1 cup Chicken Broth
  • 1 (4 oz) can Green Chiles, drained
  • 1 tsp Ground Cumin
  • 1/2 tsp Garlic Powder
  • 1 cup Monterey Jack Cheese, shredded
  • 1 cup Sharp Cheddar Cheese, shredded (plus extra for topping)
  • 12 Small Corn or Flour Tortillas (6-inch diameter)

Instructions:

  1. Brown the ground meat in a large Dutch oven or deep skillet. Drain off excess fat.
  2. Add onion and pepper to the meat; sauté until softened. Stir in garlic and dried spices (chili powder, cumin, oregano, paprika, cayenne) and cook for 1 minute until fragrant.
  3. Add diced tomatoes, tomato sauce, and broth. Bring to a simmer, cover partially, and cook gently for 15 minutes to deepen the flavour. Stir in rinsed black beans and adjust seasoning. Set aside.
  4. Make the Creamy Sauce: Melt butter in a medium saucepan. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and broth until smooth. Bring to a gentle boil, whisking constantly, until thickened enough to coat the back of a spoon.
  5. Remove sauce from heat. Stir in green chiles, cumin, garlic powder, and the 1 cup each of Jack and Cheddar cheese until melted and smooth. Season well.
  6. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  7. Assemble the Casserole: Briefly dip each tortilla (about 5 seconds per side) into the creamy sauce to soften it slightly.
  8. Layer the dish: Spread a thin layer of the remaining creamy sauce on the bottom. Arrange one-third of the softened tortillas. Top with half of the chili mixture, spreading evenly. Drizzle with a light layer of the remaining creamy sauce. Repeat with another tortilla layer, the remaining chili, and the final tortilla layer.
  9. Pour any remaining creamy sauce evenly over the top layer of tortillas. Sprinkle generously with reserved shredded Cheddar cheese.
  10. Bake, covered with foil, for 25 minutes. Remove foil and bake for another 15–20 minutes, or until the top is golden brown and bubbly throughout.
  11. Let the casserole rest for 10 minutes before slicing and serving.