Method

• Preheat the oven to 350°F (177°C).
• Add the ground chuck to a 12-inch skillet and brown it over medium heat, stirring occasionally for 6 to 7 minutes.
• Add onions, garlic, and jalapeño to the beef and cook until onions are translucent, about 6 minutes. Sprinkle taco seasoning and kosher salt, then add beef stock (or water) and stir to coat. Finally, add drained black beans and stir to combine.
• Pour 2 ½ cups of enchilada sauce into a bowl. Dip corn tortillas into the sauce and line the bottom of a 9x13-inch casserole dish. Sprinkle ¾ cup cheese over tortillas, top with half of the meat mixture and another ¾ cup cheese. Repeat layering with tortillas, 1 cup cheese, remaining meat, and another cup of cheese before topping with remaining tortillas and enchilada sauce.
• Cover with aluminum foil and bake for 25 minutes. Remove foil and bake until cheese is melted and bubbly, about another 10 to 12 minutes.
• Allow to cool on the countertop for 10 to 15 minutes. Cut into 8 squares and serve garnished with sour cream, chopped cilantro, and jalapeño slices.
• Store leftovers in a covered container in the refrigerator for up to 3 days.