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La Belle Cuisine
Bon Appétit February 1996
Layered Enchilada Casserole
Bon Appetit - One Year Subscription
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
One 15-ounce can chili beans
1 1/2 cups (packed) grated
sharp cheddar cheese
Two 14 1/2-ounce cans Mexican-style
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.
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Index - Mexican Recipe Collection
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