Mexican Beef & Bean Casserole
Source of Recipe
posted to recipecircus by becky
List of Ingredients
1 pound lean ground beef
2 onions finely chopped
3 garlic cloves minced
1 can refried beans (16-ounce)
1/4 cup olive oil
1 fresh jalapeno pepper minced, or 2 tablespoons canned diced green chilies
1 tablespoon chili powder
5 1/2 teaspoons ground cumin
2 cups tomato sauce
1 can Italian peeled tomatoes with their juice (14-ounce)
1 dozen corn tortillas
1 cup shredded Cheddar cheese (4 ounces)
Chopped fresh parsley (optional)Recipe
Preheat oven to 350ºF In a large skillet, cook ground beef, 1 chopped onion and 1 garlic clove over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color, about 5 minutes. Stir in refried beans. Transfer mixture to a medium bowl and set aside.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add remaining onion and cook, stirring often, until softened, about 3 minutes. Add remaining garlic, jalapeno pepper, chili powder, and cumin; cook, stirring, 30 seconds.
Stir in tomato sauce and tomatoes with juice; break up tomatoes in skillet with a spoon. Bring to a boil, Reduce heat to low, and simmer, partially covered, until sauce is slightly thickened, about 20 minutes. Stir 1/2 cup sauce into Meat-bean mixture.
One at a rime, dip 6 tortillas in simmering sauce until softened. Line bottom of a lightly oiled 9 x 13-inch baking dish with sauced tortillas. Spread meat-bean mixture evenly over tortillas.
Repeat dipping procedure with remaining tortillas, arranging on top of meat-bean mixture. Sprinkle shredded Cheddar cheese over top, flake until casserole is bubbling and cheese melts, about 35 minutes. let stand 5 minutes before cutting into squares to serve. Garnish with parsley, if desired.
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