Equipment Needed
- 9×13 inch baking dish
- Large skillet or Dutch oven
- Mixing bowls
- Wooden spoon or spatula
- Cutting board and chef’s knife
- Measuring spoons and cups
- Can opener
- Aluminum foil
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and lightly grease my 9×13 dish. Then, in my large skillet over medium-high heat, I brown the ground beef with the diced onion. I let the beef get a nice sear, breaking it up as it cooks, because those browned bits are pure flavor gold. When the beef is no longer pink and the onions are soft, I drain most of the excess grease—leaving just a tablespoon or so for richness. I stir in the minced garlic, chili powder, cumin, smoked paprika, and a good pinch of salt and pepper, letting it all get fragrant for about a minute.
Now, for the magical sauce base. I reduce the heat to low and pour in the entire can of cream of mushroom soup, the can of enchilada sauce, and the diced green chiles (undrained). I stir everything until it’s a beautifully unified, brick-red mixture. I let it simmer gently for about 5 minutes, which allows the flavors to marry and the sauce to thicken slightly. I then turn off the heat and stir in one cup each of the cheddar and Monterey Jack cheeses. The residual heat melts them into the sauce, making it incredibly rich and velvety.
Here’s the fun, assembly-line part. I lay two flour tortillas in the bottom of my prepared dish, overlapping them as needed to cover the base. I spoon a third of the beef and sauce mixture over the tortillas and spread it evenly. I repeat this process two more times: tortillas, meat sauce, tortillas, meat sauce, ending with a final layer of tortillas on top. For the grand finale, I sprinkle the remaining two cups of shredded cheese evenly over everything. I’ve tried this step both ways, and trust me, putting the cheese on top (not mixing it into the final meat layer) works better. It creates that perfect, golden, crispy cheese crust we all dream about.
I cover the dish tightly with aluminum foil and bake it for 25 minutes. Then, the moment of transformation: I remove the foil and bake for another 15-20 minutes, until the cheese is bubbly and starting to brown in spots, and the edges are happily bubbling. I’ve learned the hard way to let it rest for a full 10-15 minutes after pulling it from the oven. If you cut in too soon, it will be a saucy, delicious mess on the plate. Letting it set is the secret to getting those perfect, clean slices.(See the next page below to continue…)