Ingredients
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (10 oz) red enchilada sauce
1 can (10 oz) diced tomatoes with green chiles
1 can (15 oz) black beans, drained and rinsed
1 tsp chili powder
½ tsp cumin
Salt and pepper, to taste
6 small flour or corn tortillas, cut in halves or quarters
2 cups shredded Mexican blend cheese (or cheddar)
¼ cup sliced black olives (optional)
Fresh cilantro, chopped (for garnish)
Instructions
1. In a large skillet, cook the ground beef and diced onion over medium heat until browned. Drain excess fat. Add minced garlic and cook for another minute.
2. Stir in enchilada sauce, diced tomatoes, black beans, chili powder, cumin, salt, and pepper. Simmer for 5 minutes.
3. In a greased 9×13-inch baking dish, layer half the tortillas, half the beef mixture, and half the cheese. Repeat layers once more.
4. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
5. Garnish with cilantro and black olives. Let rest for 5 minutes before slicing and serving.
Notes
Use corn tortillas for a gluten-free option.
Add jalapeños or hot sauce for more heat.
Mix in sour cream for a creamy variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 4g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg