Ingredients
- 1 tablespoon olive oil
- 2 cups chopped onions
- 1 pound ground beef
- 1 pound diced stew meat
- 1 tablespoon chopped garlic
- 2 tablespoons chili powder
- 2 teaspoons cumin
- Salt and pepper
- 1/4 cup tomato paste
- 4 cups peeled, seeded, and chopped tomatoes
- 3 cups beef stock
- 10 flour tortillas
- 2 cups grated Medium Cheddar cheese
- 2 cups grated Monterey Jack cheese
Directions
Preheat the oven to 375 degrees F. Grease a 9 by 9 by 2-inch square baking dish. In a large skillet, heat the oil. When the oil is hot, add the onions and saute for 3 to 4 minutes. Add the ground beef and continue to cook for 3 to 4 minutes, stirring constantly. Add the diced meat and continue to cook for 3 minutes. Stir in the garlic, chili powder, and cumin. Season with salt and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer the mixture for 30 minutes, stirring occasionally. Remove from the heat and cool. Spoon a couple of tablespoons of the chili mixture on the bottom of the prepared pan. Lay two tortillas on top of the chili mixture. Sprinkle the top of the tortillas with the Cheddar and Jack cheese. Repeat the layering process until all of the chili, tortillas and cheese are used. (The final layer should be cheese) Place the pan in the oven and bake until the cheese has melted, about 10 to 12 minutes. Remove from the oven and cool slightly before slicing.
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By EHGraphx
on November 13, 2011
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Excellent! BIG on flavor! This recipe was easy to follow and delivered as promised. I made it about a month ago...I am making it again tonight. It saves well for lunches : ---flavor is even better then!
By yummypoptart31
Beaver Dam KY
on November 09, 2011
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I just made this a few minutes ago and I have to agree with some others on here.... It was WAYYY too soupy making it the way it was, so I put 2 full cans of tomato paste (6 oz each, and a can of black beans and also green chilies as someone else suggested.
By Retired Baking Diva
Lamoine, Maine
on December 20, 2010
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Very nice casserole but I agree with the other reviewers, it needs some "perking up" I minced in two fresh jalapenos and sauteed them with the onions. I also added a can of pink beans to the chili. I browned the meats first and drained them both otherwise I can see this would have been a very soupy casserole. The trick is to simmer until the mixture thickens....full time given plus if needed.
The crunchy tortilla chips as a side sprinkled on top work well. I also served this with sour cream. I thought that maybe you can use shredded pepper jack instead of Monterey jack instead of the jalapenos to give it a kick.
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