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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 9 |
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America's Test Kitchen Ingredients:
2 tablespoons vegetable oil |
2 red bell peppers, chopped medium |
1 onion, minced |
3 garlic cloves, minced |
2 teaspoons chili powder |
salt |
2 lbs ground beef (90% lean) |
2 cups low sodium chicken broth |
2 chipotle chiles in adobo, minced |
2 (15 1/2 ounce) cans pinto beans, rinsed |
1 (14 1/2 ounce) can diced tomatoes, drained |
6 tablespoons chopped fresh cilantro |
2 tablespoons fresh lime juice |
pepper |
18 (6 inch) corn tortillas |
8 ounces cheddar cheese, shredded (2 cups) |
8 ounces monterey jack cheese, shredded (2 cups) |
Directions:
1. Adjust an oven rack to the middle position and preheat oven to 300° (not a typo).
2. Heat the oil in a large Dutch oven over medium heat until shimmering.
3. ADd the bell peppers and onion and cook until softened, about 5 minutes.
4. Stir in the garlic, chili powder, and 1 teaspoon salt and cook until fragrant, about 30 seconds.
5. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.
6. Stir in the broth, chipotles, beans, and tomatoes and simmer until slightly thickened, about 10 minutes.
7. Stir in 1/4 cup of the cilantro and the lime juice.
8. Season with salt and pepper to taste.
9. Meanwhile, spray both sides of the tortillas with vegetable oil spray and spread out over two baking sheets (some overlap is fine).
10. Bake until the tortillas are soft and pliable, about 5 minutes.
11. Remove the tortillas from the oven and increase oven temperature to 450°.
12. Spread 1/3 of the beef mixture in a 9 x 13 inch baking dish.
13. Layer 6 of the tortillas on top of the filling, overlapping as needed, then sprinkle with 3/4 cup of each cheese.
14. Repeat to form a second layer.
15. Spread the remaining filling in the baking dish.
16. Cut the remaining 6 tortillas into quarters, then spread over the top.
17. Sprinkle with the remaining 1/2 cup of each cheese.
18. Bake until the cheese is golden brown and the casserole is bubbling, about 15 minutes.
19. Let cool for 10 minutes.
20. Sprinkle with the remaining 2 tablespoons cilantro before serving.
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