Beef and Bean Casserole
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INGREDIENTS 1 pound ground beef
2 onions, finely chopped
3 cloves garlic, minced
1 pound black beans, mashed
1 tablespoon olive oil
2 tablespoons canned, chopped green chili peppers
1 tablespoon chili powder
1-½ teaspoons ground cumin
2 cups tomato sauce
1 pound can peeled tomatoes, very coarsely chopped
12 corn tortillas
¾ cup shredded, cheddar cheesePreheat oven to 350 degrees.
Sauté meat, half the onion and 1 clove of garlic in a flameproof casserole over medium high heat for 5 minutes, stirring frequently to break up the meat, until the meat loses its pink color. Drain excess fat.
Stir in mashed black beans. Transfer mixture to a bowl and set aside. Wipe casserole clean.
Heat oil in same casserole over medium heat. Sauté remaining onion 3 minutes until softened. Add remaining garlic, chili peppers, chili powder and cumin. Sauté 30 seconds. Add tomato sauce and tomatoes with juice. Bring to a boil. Reduce heat to low, simmer, partially covered 20 minutes or until sauce is slightly thickened.
Dip half the tortillas, one at a time, in the hot tomato sauce until softened. Arrange tortillas in the bottom of the casserole. Spread meat and bean mixture evenly over tortillas. Repeat procedure with remaining tortillas, arranging meat and bean mixture evenly. Sprinkle with shredded cheese.
Bake 35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.