Ingredients
sauce:
1 tablespoon olive oil
1/2 cup chopped onion
kosher salt
2 tablespoons tomato paste
1 teaspoon ground cumin
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
3/4 cup beef broth
A 28 oz crushed tomatoes
Beef:
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup green pepper, finely chopped
Yellow 1/2 bell pepper, finely chopped
kosher salt
2 cloves garlic, minced
Meat 1 1/2 pounds ground
1/4 cup beef broth
1 teaspoon ground cumin
1 teaspoon onion powder
Chopped fresh thyme 1 teaspoon
2 Roma tomatoes, seeded and chopped
Spanish seasoning 1 pack, as Sazón
Freshly ground black pepper
1 1/2 cups cheddar cheese
Cheese 1 1/2 cups Monterey Jack
Directions
Preheat oven to 350degrees F.
For the sauce: In a saucepan over medium heat, add oil , onion and a pinch of salt. Saute until the onions are soft and translucent . Add the tomato paste at this point and turn the heat down a little if necessary, cook the pasta. Stir and cook until the color, then add the cumin , thyme and garlic deepens. Mix well and cook until fragrant . Then add the beef broth and crushed tomatoes . Increase the heat to bring the mixture to a boil, then lower to a boil and cover , simmer for 20 minutes. ( The sauce may be stored frozen at this point . )
For the beef filling : Meanwhile, in large saucepan with straight sides , add olive oil over medium- high heat. When the oil begins to stir, add onions and green and yellow peppers. Add garlic and cook until tender , about 4 minutes . Add ground beef , broth , cumin, onion powder , thyme , tomato and Spanish seasoning , allowing time between each addition until combined . Season with a pinch of salt and a grind or two of pepper ( Spanish seasoning add salt , so be careful not to over season ) . Stir and drop the meat into pieces with a spoon or fork. Cook until meat is cooked through , 8-10 minutes. ( The meat may be stored frozen at this point . )
To assemble casserole : Mix the grated cheeses together to blend and set aside. Add 1/ 2 cup red sauce in a baking dish 9 1/2-inch deep-dish and spread to coat the bottom evenly. Cover with 6 tortillas, overlapping to cover the bottom of the pan. Layer the dish by adding the following means meat mixture and 1/ 2 cup grated cheese, spread evenly in the pan . Then dip 6 tortillas, one by one, in a spicy red sauce and layer over cheese and beef , overlapping if necessary. Top with remaining meat , one cup grated cheese 1 /2 and another layer of dipped tortillas in red sauce. Pour remaining sauce on top , evenly and finish with the remaining grated cheese. Place the dish on a baking sheet and bake until cheese and sauce bubbles , 25 to 30 minutes to melt. If the baking dish from the freezer, add 15 to 20 minutes cooking time , or until foamy . Cover with foil if browning too quickly . Serve hot .
Food Network Kitchens, after trying and beyond to ensure the best results in this recipe has changed from what it was in the current episode.
