Categories: Mexican
Ingredients
- 2 lbs. ground chuck
- 2 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 tbsp minced fresh garlic
- 28 oz. can crushed tomatoes
- 2- 4.5 oz. cans chopped green chiles
- 1 tbsp ground cumin
- 2 1/4 tsp salt
- 2 tsp chili powder
- 1 tsp garlic powder
- 8 8-inch flour tortillas, divided
- 4 cups shredded sharp Cheddar, divided
- Halved grape tomatoes, fresh cilantro, chopped green onion, to serve
Directions
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eheat oven to 350. Spray a 13×9-inch baking dish with cooking spray.
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In a large skillet, cook beef over medium-high heat, stirring occasionally, until browned, about 10 minutes. Drain and transfer to a large bowl.
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In same skillet, heat olive oil over medium-high heat. Add yellow onion, bell peppers, and garlic. Cook, stirring frequently, until tender, 8 to 10 minutes. Remove from heat.
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Stir crushed tomatoes, chiles, cumin, salt, chili powder, and garlic powder into beef.
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Place 4 tortillas in bottom of prepared pan, overlapping as needed to fit. Top with half of onion mixture, half of beef mixture, and 2 cups cheese. Repeat layers.
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Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes; serve with grape tomatoes, cilantro, and green onion.