SERVINGS8 servings
Corn tortillas come in different varieties. The sturdy yellow corn tortillas will have more flavor, and hold up better in this casserole, but they do require “softening” or cooking in a little oil before layering. If you use tender white corn tortillas, you may not need to soften them.
Ingredients
- Extra virgin olive oil
- 1 1/4 pounds ground beef or ground turkey
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander seeds
- 1/4 teaspoon cayenne
- 1 (14-ounce) can refried pinto beans (or you can make your own refried beans)
- 2 medium onions, chopped (about 2 1/2 cups)
- 1 red bell pepper, stem and seeds removed, chopped (about 1 cup)
- 3 garlic cloves, peeled and minced
- 1 (28-ounce) can crushed or diced tomatoes, preferably fire roasted
- 1 (7-ounce) can diced green Anaheim chiles
- 1/2 teaspoon dried oregano
- 12 (6-inch) corn tortillas (choose sturdy tortillas made with yellow corn)
- 2 cups coarsely grated Monterey Jack cheese(about 8 ounces)
- 2 cups coarsely grated mild cheddar cheese(about 8 ounces)
To serve:
- Sour cream
- Avocado
- Cilantro
- Iceberg lettuce
