Cazuela de tacos

Ingredientes

• 8 Corn Tortillas
• 15 Ounces Red Enchilada Sauce (See note for a link to our homemade recipe)
• 1/2 Onion (chopped)
• 1 Red Bell Pepper (chopped)
• 1 Tablespoon Garlic (minced)
• 1.5 Pounds Ground Beef
• 2 Packets Taco Seasoning (or 4 Tablespoons)
• 3/4 Cup Water
• 14.5 Ounce Fire Roasted Tomatoes (canned, drained)
• 28 Ounce Refried Beans (you can use just black beans)
• 2 1/2 Cups Colby Jack Cheese (shredded)
• 2 Cups Monterey Jack Cheese (shredded)
• 1 Sliced Olives (canned)
• 1/4 Cup Red Onion (minced)
• 1 Green Onion (chopped)
• 1 Tomato (chopped)
• 1 1/2 Cups Fritos

Preparación

1. 1

   Heat the oven to 350 degrees and grease a 9x13" baking dish.In a shallow dish, add the red enchilada sauce and dip each side of the tortillas. Place the 4 of the dipped tortillas in a single layer in the prepared baking dish.

2. 2

   In a large pan over medium heat, add a drizzle of oil and add the onions and bell pepper. Cook, stirring occasionally until softened. Add the garlic and stir for 30 seconds then push everything to one side and add the ground beef.

3. 3

   Cook, breaking up the meat with a meat chopper until cooked through. Drain the grease. Add the taco seasoning, water, remaining red enchilada sauce and drained tomatoes. Cook, stirring the onions and peppers in as well until the liquid is absorbed and thickened.

4. 4

   Spread half of the beans and half of the meat mixture over the tortillas in the baking dish.

5. 5

   In a bowl, toss the cheeses together. Sprinkle half of the cheeses on the layer.

6. 6

   Repeat the same layers one more time like a lasagna (another layer of dipped tortillas, beans, meat, cheese) ending with cheese. Bake for 30 minutes.

7. 7

   Remove from the oven and top with garnishes then serve!