Ingredients
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18 (6-inch) Corn Tortillas
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1 (10-ounce) can Ro-tel Original Diced Tomatoes
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1½ cups Beef Broth
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3 tablespoons Vegetable Oil
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2 pounds 85 percent lean ground Beef
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2 Onion
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8 Garlic
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2 tablespoons Chili Powder
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1 teaspoon ground Cumin
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3 (15-ounce) cans Tomato Sauce
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12 ounces Monterey Jack Cheese
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3 Jalapeno Pepper
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½ cup chopped fresh Cilantro
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1 tablespoon Hot Sauce
Directions
We love beef enchiladas, but making enough for a crowd can be a challenge, so we set out to create an uncomplicated layered casserole with all the flavor of true enchiladas. To keep things streamlined, we did all the cooking in our Dutch oven, which was large enough to hold the whole assembly. Ground beef was easier and faster than traditional braised meat to cook; stirring some of our homemade enchilada sauce right into the beef gave it great flavor. The tortillas pulled double duty in our recipe: Blending some with a can of Ro-tel tomatoes and some broth, and then stirring the mixture into the beef, created a nice, thick consistency, while layering the rest of the tortillas (toasted in the dry Dutch oven to bring out their corn flavor and prevent them from disintegrating) into the pot was easier than making individual rolled enchiladas. Baking the casserole uncovered produced an irresistibly golden-brown top. If you can’t find Ro-tel tomatoes, substitute 1¼ cups of canned diced tomatoes plus an additional minced jalapeño. Serve with sour cream, chopped scallions, and lime wedges.
Steps
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1
Done
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Adjust oven rack to middle position and heat oven to 450 degrees. Working in batches, toast tortillas in Dutch oven over medium-high heat until lightly browned, about 20 seconds per side; transfer to plate and cover with dish towel. |
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2
Done
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Tear 8 tortillas into rough 2-inch pieces and transfer to food processor. Add tomatoes and their juice and ¾ cup broth and process until finely ground, about 2 minutes; transfer to large bowl. |
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3
Done
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Heat 1 tablespoon oil in now-empty pot over medium-high heat until shimmering. Add ground beef and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Drain beef in colander, then stir into processed tortilla mixture. |
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4
Done
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Add remaining 2 tablespoons oil and onions to now-empty pot and cook over medium heat until onions are softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds. Stir in tomato sauce and remaining ¾ cup broth, bring to simmer, and cook until slightly thickened, 5 to 7 minutes; transfer to separate bowl. |
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5
Done
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Stir half of tomato sauce mixture, 1½ cups Monterey Jack, half of jalapeños, cilantro, and hot sauce into beef mixture. Spread half of beef mixture over bottom of now-empty pot. Shingle 5 tortillas around edge of pot in pinwheel pattern. Repeat with remaining beef mixture and remaining 5 tortillas. Spread remaining tomato sauce mixture over tortillas and sprinkle with remaining 1½ cups Monterey Jack and jalapeños. |
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6
Done
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Scrape down exposed sides of pot, then transfer to oven. Bake, uncovered, until cheese is browned and casserole is bubbling around edges, 25 to 30 minutes. Let casserole cool for 15 minutes before serving. |
