Beef Enchilada Bake

Recipe View Preheat your oven to 375°F (190°C).

Recipe View Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes. Introduce the diced bell pepper and continue to sauté for another 1-2 minutes. Add minced garlic, sauté until aromatic, about 1 minute.

Recipe View Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned and crumbly, approximately 8-10 minutes, ensuring to drain any excess grease. Stir in the chili beans and season generously with salt, pepper, and cumin. Incorporate 1 cup of the enchilada sauce, reduce the heat to medium-low, and let it simmer uncovered for about 5 minutes, allowing the flavors to meld.

Recipe View While the beef mixture simmers, evenly spread the remaining enchilada sauce in the bottom of a 10x8-inch baking dish.

Recipe View Using a sharp knife, carefully slice a straight edge off one side of each corn tortilla. Arrange 4 tortillas along the bottom of the dish with the cut edges facing the sides, forming the base layer.

Recipe View Spread half of the beef mixture evenly over the tortilla layer, then sprinkle with 3 ounces of the shredded cheese. Add another layer of tortillas, followed by the remaining beef mixture and another 3 ounces of cheese. Repeat these layers, finishing with the remaining cheese on top. Cover the baking dish with aluminum foil.

Recipe View Bake in the preheated oven for 15 minutes. Remove the foil and continue baking until the cheese is melted, bubbly, and lightly browned, approximately 5-10 minutes more. Remove from the oven and let it rest for 5-10 minutes before serving.

Recipe View Garnish with a generous dollop of sour cream and a sprinkle of fresh cilantro before serving. Enjoy your culinary masterpiece!