Layered Enchilada Casserole
Source of Recipe
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2 pounds lean ground beef
1 large onion, chopped
1/4 cup chili powder
1 jalapeno chile pepper, chopped
12 5" corn tortillas
15 oz can chili beans
1 1/2 cups cheddar cheese, grated, packed
2 14-1/2 oz cans stewed tomatoes, Mexican style
Preheat oven to 350F. Butter 13x9x2" glass baking dish. Saute beef
and onion in heavy large Dutch oven over high heat until brown,
about 10 mins. Reduce heat to low. Mix in chili powder and jalapeno
and saute 5 mins. 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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