Beef Enchilada Casserole

Name: Beef Enchilada Casserole
Yield: Serves 8 to 10
Cuisine: 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

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Appears in Cook's Country April/May 2009

SERVES8 to 10

WHY THIS RECIPE WORKS

Tasters preferred the flavor of 85 percent lean ground beef in our Beef Enchilada Casserole to anything leaner. Canned enchilada sauce was one-dimensional, so we made our own by first sautéing onion and garlic in oil and then stirring in ch...

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