• Begin by preheating your oven to 350°F (177°C).

For Casserole:

• In a sizable skillet set over medium heat, brown the ground chuck while breaking it apart with a spoon. Continue cooking for 6-7 minutes until it is no longer pink. Drain any excess fat.
• Add the diced onions, minced garlic, and optional jalapeño to the skillet. Sauté until the onions achieve a translucent appearance, approximately 6 minutes. Then, stir in the taco seasoning and salt. Add in the beef stock or water and mix thoroughly, followed by the black beans.
• In a pie dish or shallow bowl, spread 2 1/2 cups of enchilada sauce. Dip each corn tortilla into the sauce before layering them in a 9x13-inch casserole dish, overlapping them slightly.
• Sprinkle 3/4 cup of shredded cheese on top of the tortillas, followed by half of the meat mixture. Then, add another 3/4 cup of cheese. Repeat this process by dipping more tortillas, adding roughly 1 cup of cheese, the remaining beef mixture, and yet another cup of cheese. Finally, top with a last layer of tortillas dipped in sauce, pour any remaining sauce on top and sprinkle on the remaining cheese.
• Cover the dish with aluminum foil and bake for 25 minutes. After this time, remove the foil and continue baking for an additional 10-12 minutes until the cheese is melted and bubbly.
• Allow to cool for 10-15 minutes, then slice into squares for serving. Garnish with optional toppings such as sour cream, cilantro, and jalapeños. Enjoy your hearty casserole!