• Preheat oven to 375℉. Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a knife and cutting board, chop 1 cup sweet onion. Mince 2 tablespoons garlic.
• With a handheld shredder, grate 8 oz. cheddar cheese.

Brown the Meat

• In a large skillet, brown 2 1/2 pounds lean ground beef and sauté the chopped onion and minced garlic until tender. Add 2 teaspoons soy sauce, 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Prepare the Sauce

• In a large bowl, combine 20 oz Enchilada Sauce, 10 oz. chopped green chilis, 10.5 oz. cream of mushroom soup, and 15 oz. black beans.

Assemble the Casserole

• Spray an oblong baking pan with cooking spray. Pour 1/2 cup of enchilada sauce mixture on the bottom of the pan. Place a layer of 25 oz corn tortillas over that and top with 1/3 beef mixture, 1/3 sauce, and 1/3 cheese. Repeat layers two more times.
• Cover and bake in preheated oven for 25 minutes. Uncover and bake another 10-15 minutes until cheese is lightly browned and bubbly. If desired, serve with lettuce, tomatoes, sour cream, and guacamole. Serves 8-10.