Ingredients:

  • 2 Tbsp Unsalted Butter or Neutral Oil
  • 2 Tbsp All-Purpose Flour
  • 3 Tbsp Tomato Paste
  • 3 Tbsp Chili Powder (good quality, mild or medium)
  • 1 tsp Ground Cumin
  • ½ tsp Dried Oregano (Mexican oregano preferred)
  • ¼ tsp Fine Sea Salt (for sauce)
  • 2 cups Low-Sodium Beef Stock
  • 1 cup Water
  • 1 ½ lbs Lean Ground Beef (85-90% lean recommended)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Fine Sea Salt (for filling)
  • ½ tsp Black Pepper
  • 1 tin (15 oz) Black Beans or Kidney Beans, rinsed and drained (optional)
  • 2 Tbsp Fresh Coriander (Cilantro), chopped
  • 12-14 Corn Tortillas (6-inch diameter)
  • 3 cups Shredded Monterey Jack or Cheddar/Jack Blend Cheese

Instructions:

  1. Prepare the Enchilada Sauce: In a saucepan over medium heat, melt the butter (or heat oil). Whisk in the flour and cook for 1 minute until smooth and light golden—this is your quick roux.
  2. Bloom Spices: Whisk in the chili powder, cumin, oregano, salt, and tomato paste. Cook for 1 minute until fragrant. This step is critical for developing deep flavor.
  3. Simmer Sauce: Gradually whisk in the beef stock and water until smooth. Bring to a simmer, then reduce heat and cook gently for 5–7 minutes, until the sauce has thickened slightly. Remove from heat.
  4. Cook Beef: In a large skillet, brown the ground beef over medium-high heat, breaking it up as it cooks. Once cooked, drain off all excess rendered fat.
  5. Sauté Aromatics: Reduce heat to medium. Add the diced onion and cook for 3–5 minutes until softened. Add the minced garlic and cook for 1 minute more.
  6. Combine Filling: Stir in the salt, pepper, rinsed beans (if using), and chopped coriander. Pour in approximately 1 cup (240ml) of the prepared red sauce and stir well to combine. Remove from heat.
  7. Preheat Oven and Prep Dish: Preheat your oven to 375°F (190°C). Grease the 9x13 inch casserole dish. Pour about ½ cup (120ml) of the remaining enchilada sauce into the bottom and spread evenly.
  8. Layer 1: Arrange 4–5 corn tortillas over the sauce, overlapping slightly. (Quickly dipping the tortillas into the sauce before laying them down prevents drying.)
  9. Layer 2 (Filling & Cheese): Spread half of the seasoned beef mixture evenly over the tortillas. Sprinkle with 1 cup of cheese.
  10. Layer 3 (Repeat): Top with another layer of 4–5 tortillas, followed by the remaining beef filling and another ½ cup of sauce.
  11. Final Layer: Top with the final 4–5 tortillas. Pour the remaining sauce evenly over the top layer.
  12. Bake Covered: Cover the dish tightly with aluminium foil and bake for 20 minutes.
  13. Uncover and Finish: Remove the foil. Sprinkle the remaining 1 ½ cups of cheese over the top. Bake uncovered for 10–15 minutes, until the cheese is melted and bubbling. Broil for 1–2 minutes if a golden crust is desired.
  14. Rest: Let the casserole rest on the counter for 5 minutes after removing it from the oven to allow the layers to settle before slicing and serving.