Recipe Details

Ingredients

• 1 tbsp. 

  extra-virgin olive oil

• 1 1/2 lb. 

  (90% lean) ground beef

• 1 

  small red onion, chopped, plus more for garnish

• 1 

  medium green bell pepper, cored and finely chopped

• 1 tsp. 

  (or more) kosher salt

• 1 tbsp. 

  chili powder

• 1 tsp. 

  garlic powder

• 1 

  (15-oz.) can black beans, rinsed and drained

• 2 c. 

  frozen corn (from a 12-oz. bag)

• 2 

  (10-oz.) cans red enchilada sauce, divided

• 2 1/2 c. 

  shredded cheddar

• 2 1/2 c. 

  shredded Monterey Jack cheese

• 18 

  corn tortillas

• Finely chopped fresh cilantro, chopped avocado, and sour cream, for serving

Description

1. Step 1Preheat oven to 350°. In a large skillet over medium-high heat, heat oil. Add beef, onion, and bell pepper; season with salt and cook, breaking up beef with a wooden spoon, until crumbled. Continue to cook until beef is cooked through and vegetables are tender, about 8 minutes more. Stir in chili powder and garlic powder to combine.
2. Step 2Stir beans, corn, and all but 1/2 c. enchilada sauce into beef mixture. Bring to a simmer, then remove from heat. Season with more salt, if desired.
3. Step 3In a medium bowl, combine cheddar and Monterey Jack cheeses.
4. Step 4In a 9"-by-13" baking dish, spread reserved 1/2 c. enchilada sauce. Layer 6 tortillas in pan, slightly overlapping to cover entire pan. Spoon one-third of beef mixture over tortillas. Top with about 1 c. cheese mixture. Top with another layer of tortillas; repeat to make 2 more layers, finishing with remaining cheese mixture. Bake until filling is hot, cheese is melted, and sauce is bubbling, about 30 minutes. Let cool 15 minutes before serving.
5. Step 5Garnish with more onions, cilantro, and avocado; drizzle with sour cream.