Lazy Enchiladas
These Lazy Enchiladas bring all the cozy, cheesy comfort of classic enchiladas with a super simple method, perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 1 cup salsa
- 10 ounces corn tortilla chips
- 2 cups shredded Mexican blend cheese
- 0.25 cup chopped fresh cilantro
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat.
- Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6 to 8 minutes.
- Season the cooked beef with salt, black pepper, ground cumin, chili powder, and garlic powder, stirring to coat the meat evenly.
- Stir in the black beans, enchilada sauce, and salsa, and let the mixture simmer for 2 to 3 minutes so the flavors blend.
- Spread half of the corn tortilla chips in an even layer on the bottom of the prepared baking dish.
- Spoon half of the beef and bean mixture evenly over the layer of tortilla chips.
- Sprinkle 1 cup of the shredded Mexican blend cheese over the beef layer.
- Add the remaining corn tortilla chips on top of the cheese in an even layer.
- Spoon the remaining beef and bean mixture over the top layer of tortilla chips.
- Sprinkle the remaining 1 cup of shredded Mexican blend cheese evenly over the top.
- Bake the Lazy Enchiladas in the preheated oven for 15 to 20 minutes, or until the cheese is fully melted and bubbling around the edges.
- Remove the baking dish from the oven and let the Lazy Enchiladas rest for 5 minutes.
- Sprinkle the chopped fresh cilantro over the top just before serving, and serve warm.