This baked beef gratin blends a classic enchilada profile with subtle molé inspiration — a hint of cocoa, warm cinnamon, and smoky chili that deepen the sauce without overpowering it. The result is familiar comfort layered with a rich, restaurant-worthy edge that turns an easy weeknight meal into something special.

Yields & Times

Serves: 6–8 | Prep: 20 minutes | Cook: 35–40 minutes | Total: ~60 minutes

Ingredients

Beef Layer

• 1½ lb (680 g) ground beef (80/20 or lean)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1½ tsp ground cumin
• 1½ tsp chili powder (mild)
• ¾ tsp smoked paprika
• ¾ tsp dried oregano
• ¾ tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tbsp tomato paste
• ½ cup beef stock (for deglazing)
• ¼ cup enchilada sauce (reserved from sauce below)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup roasted or fire‑roasted corn (fresh, frozen or canned)

Enchilada (Molé‑Style) Sauce

• 1 (15 oz) can tomato sauce
• ½ cup beef stock
• 1 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp chili powder (mild)
• 2½ tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp chipotle powder (for smoky warmth)
• ½ tsp ground cinnamon
• ¾ tsp unsweetened cocoa powder
• Salt & pepper, to taste

Assembly & Garnish

• 8–10 whole corn tortillas
• 1½–2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1 ripe avocado
• ½ cup sour cream
• Juice of 1 lime
• Small handful fresh cilantro
• Cotija (optional), tortilla strips or crushed chips for crunch

Instructions

1. Make the sauce: In a saucepan, warm olive oil over medium heat. Add tomato sauce, ½ cup beef stock, cumin, chili powder, smoked paprika, oregano, chipotle powder, cinnamon and cocoa. Simmer gently 8–12 minutes until slightly reduced and aromatic. Taste and season. Reserve ¼ cup of this sauce for the beef mixture.
2. Make the beef layer: In a large oven‑safe skillet over medium‑high, brown the ground beef until no longer pink. Add diced onion and garlic; sauté until softened. Stir in 1½ tsp cumin, 1½ tsp chili powder, ¾ tsp smoked paprika, oregano, salt and pepper. Add tomato paste, cook 1 minute, then deglaze with ½ cup beef stock, scraping browned bits. Stir in drained black beans, roasted corn and the reserved ¼ cup enchilada sauce. Simmer 3–5 minutes to marry flavors; adjust seasoning.
3. Char the tortillas: Heat a dry skillet or griddle until very hot. Working quickly, char each whole tortilla about 10–15 seconds per side — you want light to medium char (not brittle). Keep tortillas flexible. After charring, cut each tortilla in half and stack for assembly.
4. Assemble: Preheat oven to 375°F (190°C). Spread a thin layer of sauce across the bottom of your skillet or baking dish. Arrange a single layer of tortilla halves to cover the surface. Spoon half the beef mixture in an even layer, drizzle with a little sauce, and sprinkle with one third of the cheese. Repeat: second layer of tortilla halves, remaining beef, sauce and more cheese. Finish with a final drizzle of sauce and the remaining cheese.
5. Bake: Cover loosely with foil and bake 20 minutes. Uncover and bake 10–15 more minutes until cheese is melted and edges bubble and brown.
6. Avocado crema: While the gratin rests, blend avocado, sour cream, lime juice, cilantro and salt until smooth. Thin with a splash of water if needed to drizzle.
7. Plate & finish: Let the gratin rest 5 minutes, cut into squares. Serve with a drizzle of avocado crema, a sprinkle of cotija, fresh cilantro and crisp tortilla strips.

Chef’s Notes

• Charring tortillas adds a smoky layer and helps them hold up in the bake. Aim for flexibility, not brittleness.
• The cocoa and cinnamon are subtle — they round the tomato and chilies, they do not make the sauce sweet. Use unsweetened cocoa only.
• If you prefer milder heat, reduce chipotle powder to ½ tsp or omit.