Mexican Beef and Bean Casserole

By learen

My family loves casseroles and this hits the spot.

Ingredients

• 1 pound lean ground beef
• 2 medium onions finely chopped
• 3 cloves garlic minced
• 1 can refried beans (16 oz)
• 1/4 cup olive oil
• 2 tablespoons canned diced green chiles
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 2 cups tomato sauce
• 1 can Italian tomatoes (14 oz)
• 1 dozen corn tortillas
• 1 cup shredded cheddar cheese

Details

Servings 6

Preparation

Step 1

PREHEAT oven to 350. In a large skillet, cook ground beef, 1 chopped onion, and 1 garlic clove over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color, about 5 minutes. Stir in refried beans. Transfer mixture to a medium bowl and set aside.

IN a large skillet, heat 2T olive oil over medium heat. Add remaining onion and cook, stirring often, until softened about 3 minutes. Add remaining garlic, chile peppers, chili powder, and cumin. Cook stirring 30 seconds. Stir in tomato sauce and tomatoes with juice. Break up tomatoes with a spoon. Bring to a boil reduce heat to low, and simmer, partially covered, until sauce is slightly thickened, about 20 minutes. Stir 1/2 cup sauce into meat-bean mixture.

ONE at a time, dip 6 tortillas in simmering sauce until softened. Line bottom of a lightly oiled 13x9 baking dish with sauced tortillas. Spread meat-bean mixture evenly over tortillas. Repeat dipping procedure with remaining tortillas, arranging on top of meat-bean mixture. Sprinkle shredded cheddar cheese over top.

BAKE until casserole is bubbling and cheese melts, about 35 minutes. Let stand 5 minutes before cutting into squares.