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1
Preheat the oven to 350degrees F.
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2
For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt.
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3
Saute until the onions are tender and translucent.
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4
Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste.
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Stir and cook until it deepens in color, and then add the cumin, thyme and garlic.
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Stir to blend and cook until fragrant.
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Then add the beef broth and crushed tomatoes.
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Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more.
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9
(The sauce can be stored and frozen at this point.)
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10
For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat.
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When the oil begins to swirl, add the onions and green and yellow bell peppers.
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Add the garlic and cook until tender, about 4 minutes more.
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13
Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend.
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14
Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season).
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15
Stir and break down the beef into bits using a spoon or fork.
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16
Cook until the beef is cooked through, 8 to 10 minutes.
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(The beef can be stored and frozen at this point.)
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18
To assemble the casserole: Toss the shredded cheeses together to blend and set aside.
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19
Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly.
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20
Top with 6 tortillas, overlapping to cover the bottom of the casserole dish.
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Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole.
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22
Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed.
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23
Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce.
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24
Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese.
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25
Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes.
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26
If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly.
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27
Cover loosely with foil if it's browning too quickly.
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28
Serve hot.
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29
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
