Ingredients
-
2
-
2
-
1
-
3
-
2
-
-
2
-
2
-
2
-
2
-
1
-
6
-
2
-
-
18
Directions
Beef Tortilla Casserole, America’s Test Kitchen, America’s Test Kitchen
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Steps
|
1
Done
|
Adjust an Oven Rack to the Middle Position and Preheat Oven to 300 (not a Typo). |
|
2
Done
|
Heat the Oil in a Large Dutch Oven Over Medium Heat Until Shimmering. |
|
3
Done
|
Add the Bell Peppers and Onion and Cook Until Softened, About 5 Minutes. |
|
4
Done
|
Stir in the Garlic, Chili Powder, and 1 Teaspoon Salt and Cook Until Fragrant, About 30 Seconds. |
|
5
Done
|
Add the Ground Beef and Cook, Breaking It Up With a Wooden Spoon, Until No Longer Pink, About 5 Minutes. |
|
6
Done
|
Stir in the Broth, Chipotles, Beans, and Tomatoes and Simmer Until Slightly Thickened, About 10 Minutes. |
|
7
Done
|
Stir in 1/4 Cup of the Cilantro and the Lime Juice. |
|
8
Done
|
Season With Salt and Pepper to Taste. |
|
9
Done
|
Meanwhile, Spray Both Sides of the Tortillas With Vegetable Oil Spray and Spread Out Over Two Baking Sheets (some Overlap Is Fine). |
|
10
Done
|
Bake Until the Tortillas Are Soft and Pliable, About 5 Minutes. |
|
11
Done
|
Remove the Tortillas from the Oven and Increase Oven Temperature to 450. |
|
12
Done
|
Spread 1/3 of the Beef Mixture in a 9 X 13 Inch Baking Dish. |
|
13
Done
|
Layer 6 of the Tortillas on Top of the Filling, Overlapping as Needed, Then Sprinkle With 3/4 Cup of Each Cheese. |
|
14
Done
|
Repeat to Form a Second Layer. |
|
15
Done
|
Spread the Remaining Filling in the Baking Dish. |
