Preparation

• Preheat the oven to 350°F (177°C).
• Add the ground chuck to a 12-inch skillet on medium heat, breaking apart the meat. Brown the meat for 6 to 7 minutes and spoon off the grease.
• Add the onions, garlic, and jalapeño to the beef, cooking until onions are translucent, about 6 minutes. Sprinkle taco seasoning and kosher salt, then add beef stock and stir until coated. Add black beans and combine.
• Pour 2 ½ cups of enchilada sauce into a large bowl. Dip each corn tortilla in the sauce, then layer in a 9x13-inch casserole dish, overlapping slightly. Sprinkle ¾ cup cheese on the tortillas, then half the meat mixture, followed by another ¾ cup cheese. Repeat this process, topping with remaining enchilada sauce and cheese.
• Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake until cheese bubbles, another 10 to 12 minutes.
• Let cool for 10 to 15 minutes, then cut into 8 squares. Serve garnished with sour cream, cilantro, and jalapeño slices.