Judith Durr - Southwest Splendor
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Judith Durr
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La Belle Cuisine - More Main Dish Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Layered Enchilada Casserole

 

 

"Cooking is at once one of the simplest and most gratifying of the arts,
but to cook well one must love and respect food."
- Craig Claiborne


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Friday, November 10, 2006

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  Consuelo Gamboa - Garlic and Peppers
Garlic and Peppers
Consuelo Gamboa
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Layered Enchilada Casserole
Bon Appétit February 1996

"Here's a hearty and satisfying 'Mexican lasagne' 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 350ºF. 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 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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