Prep 1 hr
Cook 15 mins
America's Test Kitchen
- 29.58 ml vegetable oil
- 2 red bell peppers, chopped medium
- 1 onion, minced
- 3 garlic cloves, minced
- 9.85 ml chili powder
- 907.18 g ground beef (90% lean)
- 473.18 ml low sodium chicken broth
- 2 chipotle chiles in adobo, minced
- 2 (878.83 g) can pinto beans, rinsed
- 411.06 g can diced tomatoes, drained
- 88.74 ml chopped fresh cilantro
- 29.58 ml fresh lime juice
- 18 (108 inch) corn tortillas
- 226.79 g cheddar cheese, shredded (2 cups)
- 226.79 g monterey jack cheese, shredded (2 cups)
- Adjust an oven rack to the middle position and preheat oven to 300° (not a typo).
- Heat the oil in a large Dutch oven over medium heat until shimmering.
- ADd the bell peppers and onion and cook until softened, about 5 minutes.
- Stir in the garlic, chili powder, and 1 teaspoon salt and cook until fragrant, about 30 seconds.
- Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.
- Stir in the broth, chipotles, beans, and tomatoes and simmer until slightly thickened, about 10 minutes.
- Stir in 1/4 cup of the cilantro and the lime juice.
- Season with salt and pepper to taste.
- Meanwhile, spray both sides of the tortillas with vegetable oil spray and spread out over two baking sheets (some overlap is fine).
- Bake until the tortillas are soft and pliable, about 5 minutes.
- Remove the tortillas from the oven and increase oven temperature to 450°.
- Spread 1/3 of the beef mixture in a 9 x 13 inch baking dish.
- Layer 6 of the tortillas on top of the filling, overlapping as needed, then sprinkle with 3/4 cup of each cheese.
- Repeat to form a second layer.
- Spread the remaining filling in the baking dish.
- Cut the remaining 6 tortillas into quarters, then spread over the top.
- Sprinkle with the remaining 1/2 cup of each cheese.
- Bake until the cheese is golden brown and the casserole is bubbling, about 15 minutes.
- Let cool for 10 minutes.
- Sprinkle with the remaining 2 tablespoons cilantro before serving.