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Green Chile Beef Tortilla Casserole
Andre Lewis

Green Chile Beef Tortilla Casserole

A roasted green-chile sauce gives this tortilla casserole a brighter character than its red-sauce cousin. Pinto beans stretch the beef, and Monterey Jack melts without covering the chile flavor. Toasting the tortillas briefly keeps their corn taste clear through the creamy sauce.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 pound 85% lean ground beef
  • 1 medium white onion diced
  • 2 garlic cloves minced
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 can pinto beans 15 ounces, rinsed and drained
  • 2 cans diced roasted green chiles 4 ounces each
  • 2 cups green enchilada sauce
  • 1 cup sour cream
  • 12 corn tortillas
  • 3 cups shredded Monterey Jack cheese divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Toast the tortillas in a dry skillet for 15 seconds per side until flexible.
  2. Brown the beef and onion and drain. Add garlic, cumin and salt for 30 seconds, then fold in the beans and one can of chiles.
  3. Whisk the green enchilada sauce, sour cream and remaining chiles. Spread 1/2 cup in the dish.
  4. Layer four tortillas, half the beef, one-third sauce and 1 cup cheese; repeat. Finish with tortillas, sauce and remaining cheese.
  5. Cover and bake 25 minutes, uncover and bake 8 to 10 minutes more. Rest 15 minutes.