1. Browning the Beef
In a large skillet over medium-high heat, brown the 2 pounds of ground beef with the diced onions. Cook until the beef is no longer pink and the onions are translucent. Drain the excess grease—this is the most important step to prevent a greasy casserole. Once drained, stir in your cumin, garlic powder, salt, pepper, and black beans.
2. Prepping the “Lasagna” Layers
Preheat your oven to 375°F (190°C). Spray a 9×13 inch baking dish with non-stick spray. Pour about 1/2 cup of enchilada sauce onto the bottom of the dish and spread it around. This creates a “slip” that prevents the bottom layer of tortillas from sticking.
3. The Stacking Process
Place two of your flour tortillas on the bottom (cut them as needed to cover the surface). Layer 1/3 of the beef and bean mixture over the tortillas, top with 1/3 of the green chiles, drizzle with 1/3 of the remaining sauce, and sprinkle with 1 cup of cheese. Repeat this process for two more layers.
4. The Final Bake
The top layer should end with a generous coating of cheese. Cover the dish with aluminum foil. Bake for 20 minutes to get the middle piping hot. Remove the foil and bake for another 10–15 minutes until the cheese is bubbly and starting to brown at the edges.
Expert Tips for Success
- Tortilla Toasting: For extra flavor, lightly toast your flour tortillas in a dry skillet for 30 seconds per side before layering. This adds a “charred” flavor and helps them hold their shape.
- Fresh Cheese: Avoid pre-shredded cheese in bags if possible. Bagged cheese is coated in potato starch to prevent clumping, which can make your casserole feel gritty. Shredding your own cheese results in a much smoother melt.
- The Rest Period: Like a lasagna, let the casserole rest for 10 minutes after taking it out of the oven. This allows the sauce to thicken and the layers to set, making it much easier to cut into clean squares.
Flavor Variations
- The Creamy Twist: Mix 4 oz of cream cheese into the hot beef mixture before layering for an extra decadent, creamy filling.
- Corn Tortilla Swap: If you prefer the corn flavor, simply swap the flour tortillas for 12–15 corn tortillas, overlapping them as you layer.
- The “Supreme” Garnish: After baking, top the entire casserole with shredded lettuce, diced tomatoes, fresh cilantro, and a massive dollop of sour cream.
