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Categories:Viewed: 7 - Published at: 8 years ago
Ingredients
- 2 pounds lean ground beef
- 1 large onion, chopped
- 1/4 cup chili powder
- 1 jalapeno 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
Method
- Preheat oven to 350F.
- Butter 13x9x2-inch glass baking dish.
- Saute 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 jalapeno and saute 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.
