Taco Diablo Casserole

I came up with this recipe when my larders were all but bare. By using things I found in the almost empty fridge, sadly barren freezer and woefully depleted cabinets. I think the results were great!

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1  lb ground beef
• 1  onion, diced
• 1  green pepper, diced
• 3  cloves garlic, minced
• 1 (28 ounce) can whole tomatoes, canned
• 2  chipotle chiles in adobo, diced
•  salt and black pepper, to taste
• 2  tablespoons ground cumin
• 1  tablespoon ground coriander
• 1  cup  oil
• 1 (15 ounce) can  refried beans
• 12  corn tortillas (9 whole, 3 cut in half)
• 1  cup sour cream
• 1⁄2 cup cheddar cheese
• 4  tablespoons cilantro, chopper

Directions

1. In a large pan, brown beef then remove and drain.
2. Saute onions, peppers, garlic and spices until they soften.
3. Return beef and mix well.
4. Add tomatoes and juice (squishing each one) and chipoltes and stir.
5. Bring to boil, reduce heat and simmer, covered for 30 minutes.
6. Remove lid and simmer for 30 minutes more.
7. Meanwhile, fry tortillas until they are just starting to brown (don't fry hard crisp).
8. Grease 9 X 13 pan.
9. Arrange 3 tortillas (2 whole& 2 half's) on the bottom of the pan.
10. Spoon in 1/2 meat mixture then add 3 more tortillas.
11. Spread beans over torillas (they spread easier if they are warm).
12. Add 3 more tortillas and spoon remaining meat mixture over them and top with 3 more tortillas.
13. Combine sour cream, cheese and cilantro and spread over top of casserole.
14. Bake at 450 for 30 minutes or until brown and bubbly.
15. Let stand for 15 to 20 minutes and then serve.