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Homemade Red Enchilada Sauce:
1 Tbsp Extra Virgin Olive Oil
2 cloves garlic, minced
1/2 tsp oregano, dried
2.5 tsp chilli powder
1/2 tsp basil, dried
1/8 tsp black pepper
1/8 tsp salt
1/4 tsp cumin, ground
1 tsp parsley, dried
1/4 c salsa
6-oz tomato sauce
1.5 c water
Directions:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Place a skillet on the stove and turn the heat to medium.
Step 3: Add beef and cook until brown.
Step 4: Place the enchilada sauce on a baking dish and spread it on the bottom.
Step 5: Refer to the instructions on the package of the corn to cook.
Step 6: Distribute evenly half of the refried beans on 6 corn tortillas.
Step 7: Arrange the tortillas on top of the sauce side up.
Step 8: In a mixing bowl, add the rest of the enchilada sauce, black beans, spices, corn, ground beef, undrained tomatoes, and salt. Stir until well mixed.
Step 9: Place half of the beef enchilada mixture on top of the corn tortillas and spread it evenly.
Step 10: Spread 1 cup of cheese over the beef mixture.
Step 11: Repeat the process with the rest of the 6 tortillas.
Step 12: Place the remaining filled tortillas in the 13 x 9 baking dish, top with enchilada mixture, and sprinkle over the rest of the shredded cheese.
Step 13: Place it inside the preheated oven and bake for 35 minutes until done.
Step 14: Remove from the oven and allow it to cool for at least 5 minutes.
Step 15: Slice into 8 or 12 pieces.
Step 16: Top each slice with enchilada toppings.
Step 17: Serve and enjoy!
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