This is a scrumptious, filling Mexican dish that is easy and loved by everyone I've served it to. Lots of flavor and a spicy kick of chiles and pepperjack cheese will make this a family staple any night of the week.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Cook and stir ground beef and onions in a large skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes, green chiles, cilantro, and taco seasoning mix. Remove from heat.

  • Mix black beans and 1 can red enchilada sauce in a bowl until creamy.

  • Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl.

  • Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp, about 15 seconds per side.

  • Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of black bean mixture on top of tortilla, then spread a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat the tortilla, bean, meat, cheese, and sauce layering process, finishing with cheese and enchilada sauce on top.

  • Cover pan with aluminum foil and bake in the preheated oven until cheese is bubbling and enchiladas are cooked through, about 40 minutes. Cool for 15 minutes and serve with sour cream.

Cook's Note:

If the spicy flavor is too much, substitute Monterey Jack cheese for pepperjack cheese and use mild enchilada sauce.

Nutrition Facts

641.9 calories; protein 32.7g 65% DV; carbohydrates 45.5g 15% DV; fat 36.2g 56% DV; cholesterol 101.6mg 34% DV; sodium 1683.9mg 67% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/02/2015
I always make dishes according to their recipes before I make modifications. This recipe is delicious just the way it is. But to accommodate my personal taste, I changed the flour tortillas to corn tortillas. This was much better as the tortillas soaked up so of the liquid. I used the smaller tortillas so I made it in a 9 x 13 baking dish which worked just fine. We had guacamole and chopped black olives on the side, and this made the dish absolutely perfect. Read More
(22)

Most helpful critical review

Rating: 3 stars
03/22/2016
Two cans of enchilada sauce was way too much. The whole thing was extremely runny and didn't hang together at all. It tasted pretty good but looked awful. Next time I'd try not mixing any enchilada sauce with the beans and just using the one can of sauce when layering. Read More
(2)
40 Ratings
  • 5 star values: 21
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/02/2015
I always make dishes according to their recipes before I make modifications. This recipe is delicious just the way it is. But to accommodate my personal taste, I changed the flour tortillas to corn tortillas. This was much better as the tortillas soaked up so of the liquid. I used the smaller tortillas so I made it in a 9 x 13 baking dish which worked just fine. We had guacamole and chopped black olives on the side, and this made the dish absolutely perfect. Read More
(22)
Rating: 4 stars
11/01/2013
This recipe took some time to get together but it was very good. The only problem I had was with the black bean mixture. Once I added the enchilada sauce to the black beans it was a very thin soupy mixture. I had to add another full can of black beans to thicken it and then I had a ton left over. I would just add enough enchilada sauce to the beans to be a good spreadable consistency. Next time I will also make my own enchilada sauce because I would like the flavor better than the canned sauce. One suggestion is to wrap the bottom of your spring form pan in foil. That way if you have any leakage it won't get all over your oven. Also - when you warm tortillas they shrink so you may need to do a couple of tortillas per layer in order to fill your pan. Thanks for the recipe! Read More
(20)
Rating: 4 stars
01/15/2017
I understand that recipes should be rated as they are written, but this recipe has a lot of good things about it and a number of things as a long seasoned cook, or even a begginer I would think about. 1) Drain the ground beef before adding all the seasonings, please cook until the taco seasoning and tomatoe juices are absorbed (more flavor). 2) go ahead and add the refried beans and some of the enchilada sauce in with the other mixture. 3) might go ahead and add the cheese as well. Now if it doesn't look gloopy enough, add more enchilada sauce. Taste it before you start layering. Is it spicy enough, not enough sauce? Adjust as you want to. Add more heat or not. 4) Forget the springform pan. Don't fry the tortillas. Just take a casserole dish of your choice, grease it up. Layer a bit of the meat/bean/cheese mixture on the bottom, put a layer of tortillas on top, a bit more cheese, then repeat layers as you'd like. Bake until it's all bubbly. Now that wasn't hard, was it? Read More
(13)
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Rating: 5 stars
02/08/2015
This is a great recipe. I made it with homemade refried black beans and homemade enchilada sauce and cooked it in a Pyrex casserole dish in a Dutch oven. I added just enough enchilada sauce to the beans to make it a spreadable mixture and omitted adding the 1/4 cup enchilada sauce at each layer because it seemed far too moist otherwise. After the top tortilla I added a layer of cheese then covered with enchilada sauce then sprinkled with more cheese. This gave a beautiful marbled top to the dish. Thanks for the great recipe! Read More
(9)
Rating: 5 stars
05/20/2014
This was fantastic... and the left overs I swear were even better. I made some changes only because i didn't have some items. But i would make as is. Read More
(6)
Rating: 4 stars
04/03/2014
Tastes fantastic but too much ingredients - overflowed the pan and could only use 4 tortillas. Read More
(5)
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Rating: 4 stars
05/30/2015
I made this recipe gluten free so I used gluten free corn flour tortillas not quite the same as flour but turned out really good. I also had to use McCormick dry taco/enchilada mixes. (The canned sauce is not gluten free and I wanted to stay simple first run at making this). For the sauce I used a 15 oz can of tomato sauce with a little less water and refried beans (about half a large can) but saved some sauce to put on the top without the beans to keep it a little thicker inside. I also did not have a spring form pan I used a glass 9x11 pan and very lightly greased it just enough to keep it from sticking. I will make this again I hope to make it without the dry mixes and use my own sauce mix. We always use cheddar and jack with our cheesy meals so I also added that. Really a great one dish meal take a little prep but worth it! Read More
(4)
Rating: 4 stars
02/22/2015
My family enjoyed this very much! I did not have a spring form pan so I used a 11x13 glass pan it turned out a bit messy. Also the tortillas on the bottom stuck to my dish. I would use less enchilada sauce next time and I added refried pinto beans to the layer as well. It tasted really good and spicy serve it with a green salad. Thanks for the recipe! Read More
(3)
Rating: 5 stars
04/16/2015
Very good. Read More
(2)
Rating: 3 stars
03/22/2016
Two cans of enchilada sauce was way too much. The whole thing was extremely runny and didn't hang together at all. It tasted pretty good but looked awful. Next time I'd try not mixing any enchilada sauce with the beans and just using the one can of sauce when layering. Read More
(2)