| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean ground beef |
| 1 |
lg |
Onion, chopped |
| 1/4 |
c |
Chili powder |
| 1 |
|
Jalapeño chili, chopped |
| 12 |
|
5-to 6-inch-diameter corn tortillas |
| 1 |
cn |
(15-oz) chili beans |
| 1 1/2 |
c |
(packed) grated sharp cheddar cheese |
| 2 |
cn |
(14 1/2-oz) Mexican-style stewed tomatoes |
|
1 |
hour. Downloaded from |
INSTRUCTIONS
Here's a hearty and satisfying "Mexican lasagna" that comes together
quickly.
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
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