Zesty Tex-Mex Enchilada Bake

Sauté the ground beef and diced red onion in a heavy skillet until the meat is browned; add minced garlic, cumin, and paprika during the final minute of cooking.

💡 Tip: Ensure the beef is thoroughly drained of excess fat to keep the final casserole from becoming greasy.

Stir the fire-roasted tomatoes and black beans into the meat mixture, simmering on low heat for five minutes to integrate the juices.

💡 Tip: Crush the black beans slightly with your wooden spoon to help bind the filling together.

In a small mixing bowl, whisk together the Greek yogurt with half a cup of shredded cheddar until smooth.

💡 Tip: Using Greek yogurt provides a tangy, high-protein alternative to traditional heavy cream bases.

Assemble the bake in a deep baking dish by placing a single layer of quartered tortillas on the bottom, followed by a scoop of the meat mixture, then a thin spread of the yogurt blend, and a sprinkle of cheese.

💡 Tip: Create at least three distinct layers to ensure every serving is structural and flavorful.

Cover loosely with foil and bake at 375°F for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbling and golden.

💡 Tip: Let the casserole rest for 10 minutes after removing it from the oven for easier portioning.