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Layered Enchilada Casserole
Here's a hearty and satisfying "Mexican lasagna" that
comes together quickly.
2 pounds lean ground beef
1 large onion, chopped
1/4 cup chili powder
1 jalapeño chili, 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 |
Preheat oven to 350° F. Butter 13x9x2-inch glass baking
dish. Sauté beef and onion in heavy large Dutch oven over high heat
until brown, about 10 minutes. Reduce heat to low. Mix in chili powder
and jalapeño and sauté 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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