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

1. eheat oven to 350. Spray a 13×9-inch baking dish with cooking spray.

2. In a large skillet, cook beef over medium-high heat, stirring occasionally, until browned, about 10 minutes. Drain and transfer to a large bowl.

3. 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.

4. Stir crushed tomatoes, chiles, cumin, salt, chili powder, and garlic powder into beef.

5. 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.

6. Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes; serve with grape tomatoes, cilantro, and green onion.

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