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Easy Beefy Cheesy Enchilada Casserole
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Overall: 1 hr 25 minutes
Preparation: 25 min
Cook: 1 hr
Yield: 8 to 10 portions

Components

Sauce:

1 tablespoon olive oil
1/2 cup minced onion
Kosher salt
2 tablespoons tomato paste
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon sliced fresh thyme leaves
1 (28-ounce) can crushed tomatoes
3/4 cup beef broth

Beef:

2 tablespoons olive oil
1/2 cup sliced onion
1/2 cup carefully chopped green bell pepper
1/2 cup finely sliced yellow bell pepper
2 cloves garlic, minced
1 1/2 pounds hamburger
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon chopped fresh thyme leaves
1 package Spanish spices blend (suggested: Sazon).
2 Roma tomatoes, seeded and chopped.
1/4 cup beef broth.
Kosher salt and newly ground black pepper.
1 1/2 cups shredded Cheddar cheese.
1 1/2 cups shredded Monterey Jack cheese.
18 (5-inch) corn tortillas.

Instructions.

Preheat the oven to 350degrees F.

For the sauce: In a saucepot over medium heat, include the oil, onions and a pinch of salt. Saute until the onions hurt and clear. Include the tomato paste at this moment and turn the heat up a bit, if required, to cook the paste. Stir and cook till it deepens in color, and after that add the cumin, thyme and garlic. Stir to mix and prepare up until fragrant. Then include the beef broth and crushed tomatoes. Raise the heat to bring the mix to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be kept and frozen at this point.).

For the beef filling: Meanwhile, in a large pan with straight sides, include the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook till tender, about 4 minutes more. Add the hamburger, broth, cumin, onion powder, thyme, tomatoes and Spanish flavoring, enabling time in between each addition to mix. Season with a pinch of salt and a grind or 2 of pepper (the Spanish spices includes salt content, so take care to not over season). Stir and break down the beef into bits utilizing a spoon or fork. Cook up until the beef is prepared through, 8 to 10 minutes. (The beef can be saved and frozen at this moment.).

To assemble the casserole: Toss the shredded cheeses together to mix and set aside. Include 1/2 cup of the red sauce to a 9 1/2- inch deep-dish baking meal and infect coat the bottom uniformly. Top with 6 tortillas, overlapping to cover the bottom of the casserole meal. Layer the dish by next including half of the beef mixture and 1/2 cup of the shredded cheeses, spreading out equally in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where required. Leading with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas soaked in the red sauce. Pour the rest of the sauce over the top, spread equally and finish with the staying shredded cheese. Place dish on a flat pan and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or up until it's bubbly. Cover loosely with foil if it's browning too rapidly. Serve hot.

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Sunny Anderson's Easy Beefy Cheesy Enchilada Casserole|Cooking for Real|Food Network.