Prep 15 mins
Cook 1 hr
I got this recipe from Emeril Lagasse but have modified it some. We love this. The original recipe called for 1 pound of ground beef and one pound of stew meat and 4 cups of fresh tomatoes.
- 1 tablespoon olive oil
- 2 cups chopped onions
- 2 lbs ground beef
- 1 tablespoon chopped garlic
- 2 tablespoons chili powder
- 2 teaspoons cumin
- salt and pepper
- 1⁄4 cup tomato paste
- 2 (15 ounce) cans diced tomatoes
- 3 cups beef stock
- 10 flour tortillas
- 2 cups grated medium cheddar
- 2 cups grated monterey jack cheese
- Preheat the oven to 375°F
- Grease a 9 by 9 by 2-inch square baking dish.
- In a large skillet, heat the oil. When the oil is hot, add the onions and sauté for 3 to 4 minutes.
- Add the ground beef and continue to cook for 3 to 4 minutes, stirring constantly.
- Stir in the garlic, chili powder, and cumin. Season with salt and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer the mixture for 30 minutes, stirring occasionally.
- Remove from the heat and cool.
- Spoon a couple of tablespoons of the chili mixture on the bottom of the prepared pan.
- Lay two tortillas on top of the chili mixture. Sprinkle the top of the tortillas with the Cheddar and Jack cheese. Repeat the layering process until all of the chili, tortillas and cheese are used. (The final layer should be cheese)
- Place the pan in the oven and bake until the cheese has melted, about 10 to 12 minutes. Remove from the oven and cool slightly before slicing.
This was tasty! I'll definitely be adding it to my menu again.
We all liked this casserole although my son found it a bit spicy (that is just him). It took me longer to make as it had to simmer quite a while to reduce the liquid. I love the way the tortillas puff up so nicely on top. I think some black beans and corn would be a nice addition to this mix. We will be having this again. Thanks for sharing your recipe.