Preparation
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Heat a large skillet over medium heat. Add olive oil, then add onions. Sauté until onions just start to soften, 2 to 3 minutes. Add bell pepper; sauté 1 to 2 minutes. Add garlic and sauté until fragrant, about 1 minute.
Step 3
Add ground beef; cook, breaking up beef with a spatula, until browned and crumbly, about 10 minutes. Drain any grease. Stir in chili beans. Season with salt, black pepper, and cumin. Stir in 1 cup enchilada sauce, reduce heat to medium-low, and simmer, uncovered, for 5 minutes.
Step 4
Meanwhile, spread remaining enchilada sauce evenly in the bottom of a 10x8-inch baking dish.
Step 5
Using a sharp knife, carefully cut a straight edge off one side of the tortillas. Place 4 tortillas with the cut edge facing the sides of the dish.
Step 6
Spread half of the beef mixture over tortillas and top with 3 ounces cheese. Add another layer of tortillas, then beef mixture and 3 ounces cheese to create the second layer. Repeat layers ending with remaining cheese. Cover with foil.
Step 7
Bake in the preheated oven for 15 minutes. Remove foil; bake until cheese is lightly browned, 5 to 10 minutes more. Remove from the oven; allow to rest for 5 to 10 minutes before serving. Garnish with sour cream and chopped cilantro if desired.
©allrecipes
Ingredients
2 teaspoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 large bell pepper, any color, diced
1 pound ground beef
1 (15 ounce) can chili beans
salt and pepper to taste
1 teaspoon ground cumin
1 (15 ounce) can red enchilada sauce, divided
12 corn tortillas
12 ounces Mexican blend shredded cheese
cilantro, for garnish (optional)
sour cream, for garnish (optional)