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Layered Enchilada Casserole



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  Aqua Fria Tortilla
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Layered Enchilada Casserole

Bon Appétit February 1996

Bon Appetit - One Year Subscription  

"Here's a hearty and satisfying 'Mexican
lasagna' that comes together quickly."

2 pounds lean ground beef
1 large onion, chopped
[We add garlic.  Lots.]
1/4 cup chili powder
1 jalapeño chili, chopped
(wear rubber gloves)
Twelve 5- to 6-inch-diameter
corn tortillas
One 15-ounce can chili beans
1 1/2 cups (packed) grated
sharp cheddar cheese
Two 14 1/2-ounce cans Mexican-style
stewed tomatoes

Preheat oven to 350 degrees F. Butter a 13-by-9-by-2-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 the 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. Serves 8.

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