Step 1: Prepare the Beef Mixture

Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 2: Brown the Ground Beef

Add the ground beef to the skillet and cook, breaking it apart with a spatula, until it’s browned and no longer pink. Season with cumin, chili powder, smoked paprika, salt, and pepper.

Step 3: Add Beans and Corn

Stir in the black beans and corn, mixing well to combine. Cook for 2-3 minutes until the mixture is heated through. Remove the skillet from heat and set aside.

Step 4: Layer the Enchilada Bake

Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of enchilada sauce. Add a layer of the quartered corn tortillas, followed by a layer of the beef mixture. Spoon on some salsa and sprinkle a generous handful of shredded cheese. Repeat the layers until you’ve used all the ingredients, finishing with a layer of cheese on top.

Step 5: Bake the Casserole

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Step 6: Make the Lime Crema

While the enchilada bake is in the oven, prepare the lime crema. In a small bowl, mix together the sour cream, lime zest, lime juice, chopped cilantro, and a pinch of salt.

Step 7: Serve

Once the enchilada bake is done, remove it from the oven and let it cool for 5 minutes. Drizzle the lime crema over the top and garnish with sliced jalapeños, diced tomatoes, chopped cilantro, and sliced avocado