Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 pound (450g) ground beef (ideally 80/20 blend)
  • 1 packet (1 oz / 28g) taco seasoning mix (adjust to your spice preference)
  • 1/2 cup (120ml) water
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons all-purpose flour (30g)
  • 3 tablespoons chili powder (45ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon onion powder (1.25 ml)
  • 1/4 teaspoon dried oregano (1.25 ml)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat) (1.25ml)
  • 2 cups (480ml) beef broth
  • 1 (15 ounce / 425g) can tomato sauce
  • 1 tablespoon apple cider vinegar (15ml)
  • Salt and black pepper to taste
  • 10 (6-inch) corn tortillas, quartered
  • 2 cups (225g) shredded cheddar cheese, divided
  • Optional toppings: sour cream, chopped cilantro, sliced green onions, diced tomatoes, jalapenos

Instructions:

  1. Heat olive oil in a large skillet. Add onion and cook until softened. Add garlic and cook until fragrant. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Stir in taco seasoning and water. Simmer for 5 minutes.
  2. Heat olive oil in the same skillet. Whisk in flour and cook for 1 minute. Add chili powder, cumin, garlic powder, onion powder, oregano, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly. Gradually whisk in beef broth and tomato sauce. Bring to a simmer and cook for 10 minutes, or until slightly thickened. Stir in apple cider vinegar and season with salt and pepper to taste.
  3. Preheat oven to 375°F (190°C). Spread a thin layer of red enchilada sauce in the bottom of the baking dish. Layer one-third of the tortillas, one-third of the ground beef mixture, and one-third of the cheese over the sauce. Repeat layers two more times. Pour remaining red enchilada sauce over the top.
  4. Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  5. Let the casserole cool slightly before cutting and serving. Garnish with your choice of toppings, such as sour cream, cilantro, and green onions.