Ingredients:

  • 1 tablespoon olive oil
  • 1 pound lean ground beef (90% lean / 10% fat)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried oregano
  • ¼ cup tomato paste
  • 1 (4-ounce) can mild diced green chiles, undrained
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 14 (6-inch) corn tortillas
  • 2 ½ cups red enchilada sauce
  • 1 (15-ounce) package shredded Mexican blend cheese

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add lean ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease. Add diced yellow onion and cook until softened, about 5 minutes. Stir in minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute until fragrant. Stir in tomato paste, diced green chiles (if using), salt, and black pepper. Remove from heat.
  2. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour about ½ cup of enchilada sauce on the bottom of the dish and spread evenly. Dip each corn tortilla briefly in the remaining enchilada sauce to soften, then arrange half of the tortillas over the sauce in a single layer, overlapping as needed. Spread half of the beef filling over the tortillas, then sprinkle with a third of the shredded cheese.
  3. Repeat with another layer of sauce-dipped tortillas, the remaining beef filling, and another third of the cheese. Top with the remaining sauce-dipped tortillas, pour any remaining enchilada sauce over the top, and sprinkle with the final third of the shredded cheese. Cover the baking dish with foil.
  4. Bake for 25 minutes, then remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and lightly golden. Let the casserole rest for 5-10 minutes before serving.