1/2 Sweet yellow onion, diced
1/2 Green bell pepper, diced
2 jalapenos, seeds removed & diced
2 cloves of garlic, minced
1 tsp vegetable oil
Cumin, Salt, Pepper, Season All, Oregano
1 pound ground beef (or turkey)
1 can red Enchilada Sauce
1 can Ranch Style Beans (I used the kind with onions)
2 cups Monterrey Jack cheese, shredded
Corn tortillas
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| Corn tortillas, bell pepper, Monterrey Jack cheese, jalapenos, Ranch Style beans, Onion, & Enchilada Sauce |
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| Oregano, Black Pepper, Garlic, Cumin, Salt, & Anita's (Hanz's family's recipe) Season All |
Chop up onion, bell pepper, jalapenos, and mince garlic.
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| Chop in half from top to bottom, lay flat |
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| Cut into slices, but keep together |
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| Dice in the opposite direction you cut slices |
Throw into hot pan with vegetable oil, season with cumin, salt, pepper, and season all, then cook until they just start to brown (5-7 minutes).
Remove from heat and set aside in bowl. Throw in beef and start to brown, season with some cumin, salt, and pepper. Throw in cooked vegetables and stir until meat is thoroughly cooked.
Stir in enchilada sauce, but reserve about 2 tablespoons to put into the bottom of the baking dish. The sauce will probably need to cook down a bit until it is a favorable consistency.
Once the sauce is where you want it, take it off the heat and it is time to assemble to casserole!
Cover the bottom of the baking dish (I used a 9x13 glass dish) with the reserved enchilada sauce.
Cover with corn tortillas. You can either tear them all up, or just tear up a few so it covers the entire dish.
Top tortillas with the meat sauce mixture.
Add some beans.
Top with cheese.
Repeat. I did a total of 3 layers, using about 16 corn tortillas.
Bake covered at 350F for about 30 minutes or until bubbly, then take off foil for the last 5 minutes of cooking to get some good color on the cheese.
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