Beef Enchilada Casserole

Name: Beef Enchilada Casserole
Yield: Serves 8 to 10
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 20 , (6-inch) corn tortillas; 1 1/2 cups, low-sodium beef broth; 1 , (10-ounce) can Ro-Tel tomatoes (see note); 2 pounds, 85 percent lean ground beef; 2 tablespoons, vegetable oil; 2 , onions, chopped fine; 8 , garlic cloves, minced; 2 tablespoons, chili powder; 1 teaspoon, ground cumin; 3 , (15-ounce) cans tomato sauce; 4 cups, shredded colby-Jack cheese (see note); 3 , jalapeño chiles, seeded and minced; 1/2 cup, chopped fresh cilantro; 1 tablespoon, hot sauce; , Salt and pepper

Main Courses
Latin America & Caribbean
Mexican
Meat
Beef
Casseroles

Appears in Cook's Country April/May 2009

Our layered Tex-Mex classic depends on corn tortillas for taste, texture, and structure. A topping of melted cheese studded with minced jalapeños crowns this hearty casserole.

SERVES 8 to 10

Why This Recipe Works

This is a members' feature.