Southwest Enchilada Casserole (ATK)

By hmp13

If you can’t find Ro-Tel tomatoes, sub 1 ¼ cups diced tomatoes plus an additional jalapeno.

Ingredients

• 20 (6 inch) corn tortillas
• 1 1/2 cups low sodium beef broth
• 1 (10 ounce) can Ro-Tel tomatoes
• 2 pounds 85 percent lean ground beef
• 2 tablespoons vegetable oil
• 2 onions, chopped fine
• 8 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 3 (12 ounce) cans tomato sauce
• 4 cups shredded pepper jack cheese
• 3 jalapenos, seeded and minced
• 1/2 cup chopped fresh cilantro
• 1 tablespoon hot sauce
• Salt and pepper

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 450. Grease 13 by 9 inch baking dish. Toast 3 tortillas in large nonstick skillet over medium high heat until they bubble and turn spotty brown, 1 to 2 minutes per side. Transfer to plate and repeat with remaining tortillas.

Tear 8 toasted tortillas into rough pieces and transfer to food processor. Add ¾ cup broth and tomatoes (with juice) and process until smooth, transfer to large bowl. Add beef to empty skillet and cook over medium high heat until no longer pink, about 5 minutes. Drain beef in colander, then transfer to bowl with tortilla mixture.

Add oil and onion to empty skillet and cook until softened, about 5 minutes. Stir in garlic, chili, and cumin and cook until fragrant, about 30 seconds. Add tomato sauce and remaining broth to skillet and simmer until slightly thickened, 5 to 7 minutes. Stir half of tomato sauce mixture, 1 ½ cups chees, 1 minced jalapeno, cilantro and hot sauce into bowl with tortilla mixture. Season with salt and pepper.

Arrange 6 toasted tortillas in bottom of baking dish. Spread filling evenly over tortillas. Arrange remaining tortillas over filling and top with remaining tomato sauce mixture. Bake until filling is bubbling around edges, about 30 minutes. Sprinkle remaining cheese and remaining minced jalapeno evenly over casserole. Bake until cheese is browned, 15 to 20 minutes. Let cool 20 minutes.