Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 15 oz red enchilada sauce
  • 4 oz diced green chiles
  • 1/2 cup sour cream
  • 14 small corn tortillas
  • 2 cups Monterey Jack cheese, freshly grated
  • 1 cup sharp cheddar cheese, freshly grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Prepare a 9x13 inch baking dish.
  2. In a large non-stick skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess fat, leaving approximately one tablespoon in the pan for flavor.
  3. Stir the cumin, smoked paprika, onion powder, and diced green chiles into the beef. Sauté for 1-2 minutes to bloom the spices.
  4. In a small bowl, whisk 1/4 cup of the enchilada sauce into the sour cream until smooth. Fold this mixture back into the remaining enchilada sauce to create a creamy base.
  5. Spread a thin layer of sauce on the bottom of the baking dish. Layer corn tortillas (briefly flash-seared if desired), followed by the beef mixture, more sauce, and a portion of the cheeses.
  6. Repeat the layers, finishing with a generous coating of Monterey Jack and Sharp Cheddar. Bake for 15-20 minutes until the cheese is mahogany-colored and bubbling.