Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup beef broth
  • 12 corn tortillas
  • 2 cups red enchilada sauce
  • 2 cups refried beans
  • 3 cups shredded Mexican blend cheese
  • 1 cup sour cream
  • 1/4 cup fresh cilantro, chopped
  • 1 medium tomato, diced
  • 2 green onions, sliced thin
  • 1/2 cup sliced black olives

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add ground beef and onion, cooking until meat is browned and onions are translucent.
  2. Stir in garlic, chili powder, cumin, paprika, salt, and pepper. Pour in beef broth and simmer for 5 minutes until the liquid reduces to a thick glaze.
  3. Preheat oven to 375°F (190°C). Spread 1/4 cup of enchilada sauce on the bottom of a 9x13 inch baking dish.
  4. Create the first layer: place corn tortillas on the bottom, spread 1/2 cup refried beans, add 1/3 of the beef mixture, a drizzle of enchilada sauce, and a sprinkle of cheese.
  5. Repeat the layering process two more times until all beef and bean ingredients are used.
  6. Finish with a final layer of tortillas, the remaining enchilada sauce, and the remaining cheese.
  7. Bake for 20–25 minutes until edges are bubbling and cheese is golden-brown.
  8. Let the dish rest for 10 minutes before slicing. Top with sour cream, cilantro, diced tomato, green onions, and black olives.