Enchilada Casserole - Mexican Lasagna

Ingredients

• 3 lbs - 80/20 Ground Beef
• 24 - Corn Tortillas
• 1 Large - Yellow Onion (diced)
• 1 Large - Bell Pepper (diced)
• 4 Cups - Mexican Blend Cheese
• 4 - Garlic Cloves (minced)
• 32 oz - Tomato Sauce
• 32 oz - Water
• 4 TBS - Chili Powder
• 2 TBS - Black Pepper
• 2 TBS - Granulated Garlic
• 2 TBS - Granulated Onion
• 1 TBS - Oregano
• 1 TBS - Cumin
• 2 tsp - Salt

Directions

• Brown ground beef in a large skillet. (I did not drain the fat).
• Add bell pepper, onions and garlic and cook for 5 minutes on medium high heat until softened.
• Add tomato sauce, water, chili powder, garlic, onion, oregano, cumin and salt. 
• Stir and let simmer with the lid off for 1 hour then remove from heat to cool.
• In a 9x13 casserole dish add enchilada sauce to the bottom, followed by 6 tortillas.
• Add more enchilada sauce to the top of the tortillas followed by cheese and repeat this process 3 more times.
• Cover with foil and bake in a 350º for 1 hour, then remove foil and place under the broiler for 3-4 minutes or until the cheese is golden brown.
• Let rest 15 - 20 minutes before serving to help hold it together.

Enjoy!