For a wonderful treat any time of year, a very thin chocolate cake with whipped cream and a banana rolled within is topped with chocolate frosting.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 1 13×9-inch casserole |
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 (16 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can tomato sauce
- 1 cup picante sauce
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried cilantro
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- 12 corn tortillas, divided
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded Cheddar cheese, divided
- 2 cups shredded lettuce (Optional)
- 1 large tomato, diced (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large pot over medium-high heat. Saute onion and bell pepper in hot oil until softening, 2 to 3 minutes. Add garlic and continue to saute until fragrant, about 1 minute more.
- Break ground beef into small chunks and add to the pot; cook, stirring frequently, until the beef is completely browned, 7 to 10 minutes. Drain grease from the pot and return to heat.
- Stir pinto beans, tomato sauce, picante sauce, cumin, chili powder, cilantro, salt, red pepper flakes, and black pepper into the beef mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the flavors blend, about 15 minutes.
- Spoon enough of the beef mixture into the bottom of a 13×9-inch baking dish to cover. Arrange 6 tortillas atop the beef mixture. Sprinkle 1 cup Monterey Jack cheese and 1/2 cup Cheddar cheese in a layer to cover the tortillas. Arrange remaining 6 tortillas atop the cheese layer; top with remaining meat mixture. Cover the dish tightly with aluminum foil.
- Bake in preheated oven for 20 minutes. Remove the aluminum foil and sprinkle the remaining Monterey Jack cheese and Cheddar cheese over the top. Continue baking until the cheese is melted, 5 to 10 minutes. Let cool for 10 minutes before cutting; top with lettuce and tomato.
- Substitute 1 tablespoon fresh chopped cilantro for dried, if preferred.
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 7 g |
| Protein | 27 g |
| Saturated Fat | 13 g |
| Sodium | 1106 mg |
| Sugars | 7 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
My husband LOVES Mexican food and he really liked this dish. I cut down the red-pepper flakes to a pinch. I figured if someone wanted it hotter they could add hot sauce. It was fine for me.
Good flavor and texture. I might add half the mixture next time, then the tortillas and cheese, instead of just covering the bottom of the pan. To up the nutrition factors, I did add one very small sweet potato (diced), one cup of frozen corn, one can of petite diced tomatoes (not drained), and one can of black beans, rinsed and drained. I know that sounds like a lot, but worked for me.
I added olives, tomatoes, and green onions once it came out of the oven, and it was awesome.
I cut back on the cheese but it was still really good. I didn’t have tomato sauce so I watered down some tomato paste.
I left out the hot spices because my kiddo doesn’t like anything even vaguely spicy. It was still really tasty.
Loved this recipe! My husband raved about this dish. It was easy to make and even better the next day. I, too, cooked the hamburger first, drained it, set aside, then added it back to the sautéed onions and garlic. (No peppers for me). So much easier.
This was delicious–next time, I will cook the ground beef separately–pain in the rear to drain–didn’t have tomato sauce so I used enchilada sauce–will definitely make again