Layered Enchilada Casserole
Here's a hearty and satisfying "Mexican lasagna" that
comes together quickly posted by Pete and Carla on FamilyFare
List of Ingredients
2 pounds lean ground beef
1 large onion, chopped
1/4 cup chili powder
1 or 2 jalape�o chiles, chopped
12 5- to 6-inch-diameter corn tortillas
1 15-ounce can chili beans
1 1/2 cups (packed) grated sharp cheddar cheese
2 14 1/2-ounce cans Mexican-style stewed tomatoes
Recipe
Preheat oven to 350�F. Butter 13x9x2-inch glass baking
dish.
Saut� beef and onion in heavy large Dutch oven on high
heat until brown, about 10 minutes.
Reduce heat to low. Mix in chili powder and jalape�o
and saut� 5 minutes. Season mixture with salt and
pepper.
Overlap 6 tortillas on bottom of prepared dish,
covering completely. Spoon beef mixture, then beans
evenly over tortillas.
Cover with remaining 6 tortillas. Sprinkle cheese
over. Pour tomatoes with their juices over cheese.
Bake until casserole is heated through and bubbling at
edges, about 1 hour.
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