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1
Adjust an oven rack to the middle position and preheat oven to 300u00b0 (not a typo).
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2
Heat the oil in a large Dutch oven over medium heat until shimmering.
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3
ADd the bell peppers and onion and cook until softened, about 5 minutes.
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4
Stir in the garlic, chili powder, and 1 teaspoon salt and cook until fragrant, about 30 seconds.
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5
Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.
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6
Stir in the broth, chipotles, beans, and tomatoes and simmer until slightly thickened, about 10 minutes.
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7
Stir in 1/4 cup of the cilantro and the lime juice.
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8
Season with salt and pepper to taste.
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9
Meanwhile, spray both sides of the tortillas with vegetable oil spray and spread out over two baking sheets (some overlap is fine).
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10
Bake until the tortillas are soft and pliable, about 5 minutes.
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11
Remove the tortillas from the oven and increase oven temperature to 450u00b0.
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12
Spread 1/3 of the beef mixture in a 9 x 13 inch baking dish.
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13
Layer 6 of the tortillas on top of the filling, overlapping as needed, then sprinkle with 3/4 cup of each cheese.
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14
Repeat to form a second layer.
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15
Spread the remaining filling in the baking dish.
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16
Cut the remaining 6 tortillas into quarters, then spread over the top.
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17
Sprinkle with the remaining 1/2 cup of each cheese.
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18
Bake until the cheese is golden brown and the casserole is bubbling, about 15 minutes.
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19
Let cool for 10 minutes.
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20
Sprinkle with the remaining 2 tablespoons cilantro before serving.
