Ingredients
Scale
- 1 pound ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro (optional)
For those who prefer a bit of variation, swap out the ground beef for ground turkey or chicken for a lighter version. If you’re feeling adventurous, mix in some black beans or corn for added texture and flavor.
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the ground beef until browned, about 7-8 minutes. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent, about 3-4 minutes.
- Stir in the cumin, chili powder, paprika, salt, and pepper. Cook for another minute until the spices are fragrant.
- Pour in the enchilada sauce and let it simmer for about 5 minutes, allowing the flavors to meld together.
- Layer four corn tortillas at the bottom of the prepared baking dish. It’s okay if they overlap slightly.
- Spoon half of the beef mixture over the tortillas, followed by a generous sprinkle of cheddar cheese.
- Repeat the layering with the remaining tortillas, beef mixture, and cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for a few minutes before serving. Top with a dollop of sour cream and a sprinkle of cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
