Step 1: Brown the meat and build flavor

Heat a large skillet over medium-high heat and add the ground beef. Break it up as it cooks, stirring occasionally, until it’s fully browned and there’s no pink remaining (about 5-7 minutes). Drain the excess fat if needed. Add the chopped red onion and minced garlic, cooking for another 2-3 minutes until they’re fragrant and soft.

Step 2: Simmer the filling

Add the enchilada sauce, diced tomatoes (with their juice), black beans, and green chillies to the skillet. Stir everything together and let it simmer for about 5-7 minutes so the flavors blend together. The filling should be well-combined and slightly saucy. Taste it and adjust seasonings as needed.

Step 3: Prepare your baking dish

While your filling finishes cooking, preheat your oven to 350°F. Grab a 9×8 inch rectangular baking dish and spray it lightly with cooking spray so nothing sticks.

Step 4: Layer and bake

Spread a layer of corn tortilla chips across the bottom of the baking dish. Top with half of your taco filling, spreading it evenly. Sprinkle half of your shredded cheddar over the filling. Add another layer of tortilla chips, then the remaining taco filling. Top with the remaining cheddar cheese.

Step 5: Bake until melted and crispy

Pop your baking dish into the oven and bake for 20-25 minutes, until the cheese is fully melted and the edges start to brown and crisp up. You’ll know it’s done when it’s bubbling at the edges.

Step 6: Top with fresh ingredients

Let the bake cool for just 2-3 minutes out of the oven, then add your fresh toppings. The pico de gallo and shredded lettuce go on after baking so they stay fresh and crisp.