Ingredients:

• 24 oz enchilada sauce, divided
• 1 lb ground beef
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1 teaspoon kosher salt
• 18 corn tortillas
• 2–3 tablespoons coconut oil
• 1 cup refried beans
• 4 cups shredded cheddar cheese, divided

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a 9 x 13 pan, spread 3/4 cup of the sauce in the bottom of the pan. Then spread 1/4 cup of sauce in the bottom of an 8 x 8 pan.
3. In a skillet over medium heat, brown ground beef until fully cooked. Drain off any excess grease. Add in cumin, garlic powder, onion powder, chili powder, kosher salt, and 1 cup of the enchilada sauce. Cook 1-2 minutes more. Remove from heat and set aside.
4. Make an assembly line with the ground beef, refried beans, and 2 cups of cheddar cheese.
5. Brush each tortilla with a light coating of the oil and heat for 30-45 seconds per side in a warm skillet or griddle.
6. Working one at a time, remove tortilla from griddle. Spread with a tablespoon of refried beans, a couple tablespoons of ground beef, and a pinch of cheese. Roll corn tortilla up and place seam side down in one of the dishes lined with enchilada sauce. You’ll put 12 in the 9 x 13 pan and 6 in the 8 x 8 inch pan.
7. Repeat until all tortillas have been filled, rolled and placed into baking dish(es).
8. Pour the rest of the enchilada sauce evenly over the enchiladas and sprinkle with the remaining shredded cheese. Cover dishes with foil and bake for 30 minutes until heated through and enchilada sauce is bubbly and shredded cheese is melted. Uncover and bake for a few more minutes until cheese is fully melted. Serve with sour cream and any other desired toppings. Serves 4-6.

SERVES4 to 6

INGREDIENTS

• 2 tablespoons olive oil, divided, plus more for the baking dish
• 1 pound lean ground beef
• 1 medium white or yellow onion, diced
• 1 medium red bell pepper, cored, seeded, and diced
• 2 cloves garlic, minced
• 1 (15-ounce) can pinto beans, drained and rinsed
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt/1/4 teaspoon freshly ground black pepper
• 15 ounces tomato salsa
• 1 1/2 cups shredded mild cheddar or Monterey Jack cheese, divided
• 1 cup chopped romaine lettuce
• 1 medium tomato, diced
• Greek yogurt or sour cream, for serving

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat the oven to 350℉. Coat a 9×13-inch baking dish with oil; set aside.
2. Heat 1 tablespoon of the oil in a large, high-sided skillet over medium-high heat until shimmering. Add the beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the meat to a plate, then drain any fat from the skillet.
3. Reduce the heat to medium, add the remaining 1 tablespoon of oil, and heat until shimmering. Add the onion, pepper, and garlic and cook, stirring occasionally until softened, about 5 minutes. Return the beef to the pan and stir in the beans. Add the tomato paste, chili powder, cumin, oregano, salt, and pepper, and stir to combine. Cook for 2 minutes.
4. Remove the skillet from the heat and stir in the salsa and 3/4 cup of the cheese. Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle with the remaining 3/4 cup cheese.
5. Bake until the cheese is melted and casserole is heated through, about 20 minutes. Let sit for 5 minutes before serving. Top with lettuce and tomato, and serve with Greek yogurt or sour cream.