Ingredients:

  • 2 lbs lean ground beef (90/10)
  • 1 large yellow onion, finely diced (approx. 200g)
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp fine sea salt
  • 13 standard 6-inch corn tortillas
  • 3 cups sharp cheddar cheese, freshly shredded
  • 28 oz red enchilada sauce
  • 4 oz diced green chiles, drained
  • 1 tsp vegetable oil for flash-frying

Instructions:

  1. Over medium-high heat, brown the ground beef in a 12-inch cast iron skillet until no pink remains, breaking it into fine crumbles.
  2. Add diced onions to the beef and cook until translucent. Drain all excess rendered fat thoroughly to prevent a greasy final dish.
  3. Stir in minced garlic, chili powder, cumin, paprika, and salt. Toast spices for 60 seconds until fragrant.
  4. In a separate pan, lightly flash-fry each corn tortilla in a splash of oil for 5-10 seconds per side to create a moisture-resistant barrier.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
  6. Layer half of the fried tortillas, followed by half of the beef mixture, half of the green chiles, a third of the sauce, and a third of the cheese.
  7. Repeat layers with remaining tortillas, beef, and chiles. Top with the remaining sauce and cheese.
  8. Bake for 20-25 minutes until the cheese is emulsified and the edges are bubbling and slightly caramelized.
  9. Remove from oven and let the casserole rest for 10 minutes to allow the layers to set before slicing.