Beef and Bean Enchilada Casserole

Preheat the oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).

In a large skillet, cook and stir the ground beef and onions over medium-high heat until they reach a browned and crumbly state, taking around 7 to 10 minutes. Add the garlic and continue cooking until it emits a fragrant aroma, approximately 30 seconds later.

Stir in the diced tomatoes, green chiles, cilantro, and taco seasoning mix until well combined. Remove from heat.

Mix the black beans with 1 can of red enchilada sauce in a bowl until it reaches a smooth consistency.

Mix the pepperjack cheese and Monterey Jack cheese together in another bowl to create a blended cheese mixture.

Heat a cast-iron skillet over medium heat and cook the tortillas one at a time, until they become slightly crispy on both sides, approximately 15 seconds per side.

Place one tortilla at the bottom of an 8-inch springform pan. Spread a generous amount of black bean mixture on top of the tortilla, followed by a layer of ground beef mixture. Sprinkle 1 cup of cheese mixture on top of the meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat this layering process, finishing with a layer of cheese and enchilada sauce on top.

Cover the pan with aluminum foil and bake in the preheated oven until the cheese is bubbling and the enchiladas are cooked through, approximately 40 minutes. Let it cool for 15 minutes before serving with sour cream.