Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Add ground beef to one provided tray and break into bite-size pieces. In second provided tray, combine poblanos (to taste) and 1 tsp. olive oil. Spread into an even layer. Bake both trays uncovered in hot oven until beef reaches a minimum internal temperature of 160 degrees, 17-20 minutes.

While beef and poblanos bake, drain and rinse beans.

Carefully remove both trays from oven. Drain any excess liquid from beef tray.

Transfer ground beef and poblanos (to taste) to a mixing bowl. Tray will be hot! Use a utensil.

Add tomatoes, taco seasoning, beans, half the cheese (reserve remaining for topping) 1/4 tsp. salt, a pinch of pepper, and 1/4 cup enchilada sauce (reserve remaining for tortillas). Stir to combine.

Add remaining enchilada sauce to another mixing bowl.

Dip half the tortillas (reserve remaining for second layer) into enchilada sauce, gently flipping to coat both sides. Place 2 tortillas across the bottoms of each tray (some overlap is OK).

Evenly divide filling between both trays and spread into an even layer over tortillas.

Dip remaining tortillas in enchilada sauce and place evenly on top of filling. Top both trays with any remaining enchilada sauce and remaining cheese.

Cover both trays with foil.

Bake covered in hot oven until cheese is melted and sauce is bubbling, 20-25 minutes.

Carefully remove from oven. Rest, 5 minutes.

To serve, top with sour cream and tortilla strips. Bon appétit!