Beef Enchilada Party Casserole
- ¼ cup olive oil
- 500 grams ground beef
- 2 pieces medium sized onions (finely chopped)
- 1 tablespoon garlic (minced)
- 2 tablespoons tomato paste
- 1 tablespoon taco seasoning
- 1 ½ cup tomato sauce
- ½ cup chicken or beef broth
- ¾ cup red kidney beans in can
- 1 tablespoon chili powder
- 1 tablespoon cumin powder
- 2-3 tablespoons brown sugar
- ½ cup sharp cheddar cheese (grated)
- 12 pieces small tortilla wrappers
- grated sharp cheddar cheese (for topping)
- grated quick melting cheese (for topping)
- bell pepper (olives, avocado, for topping (optional))
- Heat oil in a sauce pan on medium heat and stir fry ground beef until redness is off.
- Add the onions and garlic to the beef and continue cooking until translucent and aromatic.
- Stir in the tomato paste and continue to cook for another 2-3 minutes. Stirring occasionally until mixture turns red.
- Add in the tomato sauce, stock, beans, chili powder, cumin powder and sugar.
- When the mixture boils, lower the heat to put into simmering stage.
- Stir in the cheese and season to taste.
- Using a 9×9 square ceramic or glass dish, pour a little amount of beef sauce at the bottom of the dish then top with 2 pieces of tortilla wrap. Pour enough beef sauce to cover the entire area of the wrap. Repeat layering the remaining tortilla wrappers and beef sauce.
- Top with more cheese.
- Broil until cheese starts to melt and is bubbly.
Top with chopped bell pepper, olives and avocado. Serve
