Beef Tortilla Casserole

America's Test Kitchen

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@ratherbeswimmin
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  1. ratherbeswimmin
    America's Test Kitchen
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