Ingredients:

  • 907g 80/20 ground beef
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp taco seasoning (chili powder, cumin, smoked paprika, onion powder, oregano)
  • 0.5 cup beef bone broth
  • 425g can refried beans
  • 15 medium corn tortillas
  • 240ml red enchilada sauce
  • 240ml sour cream
  • 3 cups sharp cheddar and Monterey Jack cheese, freshly grated
  • 113g can diced green chiles, drained
  • 1 cup shredded iceberg lettuce
  • 0.5 cup Roma tomatoes, deseeded and diced
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp pickled jalapeños

Instructions:

  1. In a large cast iron skillet, brown the ground beef over medium-high heat until mahogany-colored. Drain excess fat, leaving approximately 1 tablespoon in the pan.
  2. Add the diced onion and minced garlic to the skillet. Sauté until translucent. Stir in the taco seasoning and cook for 60 seconds to bloom the spices.
  3. Pour in the beef bone broth to deglaze the skillet. Simmer the mixture until the liquid reduces to a thick glaze that coats the beef.
  4. Warm your corn tortillas in a damp paper towel in the microwave for 30 seconds until they are pliable and soft.
  5. In a 9x13-inch baking dish, spread a thin layer of refried beans. Begin layering with tortillas, followed by a layer of the beef mixture, and a portion of the cheese.
  6. Repeat layers, ending with a layer of tortillas topped with sour cream, the remaining enchilada sauce, green chiles, and the rest of the cheddar and Monterey Jack.
  7. Bake for 30 minutes until the cheese is molten and bubbling. Let rest for 10 minutes to allow the structure to set.
  8. Top with shredded lettuce, diced Roma tomatoes, cilantro, and pickled jalapeños before slicing into portions.