WHY THIS RECIPE WORKS: We love classic beef enchiladas, but making enough for a crowd poses a challenge. We set out to create a simple layered casserole that would feed a larger group of people and still have all the deep, meaty flavor of beef enchiladas. To keep things simple and streamlined, we chose ground beef over braised, shredded meat; tasters preferred the flavor of 85 percent lean ground beef. To get deep, full corn flavor from the tortillas and
to prevent them from becoming tough and chewy in the casserole, we toasted them in a dry skillet, then used them in two ways: We blended some of them into a sauce mixture for the beef, and layered the rest into the casserole dish. We put all of the beef mixture in between the tortilla layers, which protected the meat from drying out in the oven. We then topped the casserole with some of our homemade enchilada sauce and let it bake for about 30 minutes. Finally, we sprinkled on Colby Jack cheese and minced jalapeño before returning the dish to the oven to bake until golden brown and bubbling. If you can’t find Ro-Tel tomatoes, substitute 1¼ cups of canned diced tomatoes plus an additional jalapeño. Monterey Jack cheese may be substituted for the Colby Jack. Serve with sour cream, chopped scallions, and lime wedges.

Serves 8 to 10

INGREDIENTS

• 20 (6-inch) corn tortillas
• 1 (10-ounce) can Ro-Tel tomatoes
• 1½ cups beef broth
• 2 pounds 85 percent lean ground beef
• 2 tablespoons vegetable oil
• 2 onions, chopped fine
• 8 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 3 (15-ounce) cans tomato sauce
• 1 pound Colby Jack cheese, shredded (4 cups)
• 3 jalapeño chiles, stemmed, seeded, and minced
• ½ cup chopped fresh cilantro
• 1 tablespoon hot sauce
• Salt and pepper

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. Toast tortillas, one at a time, in 12-inch nonstick skillet over medium-high heat until lightly browned, about 20 seconds per side; transfer to plate and cover with dish towel.
3. Tear 8 toasted tortillas into rough pieces and transfer to food processor. Add tomatoes and their juice and ¾ cup broth and process until smooth; transfer to large bowl.
4. Add beef to now-empty skillet and cook over medium-high heat, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Drain beef in colander, then stir into processed tortilla mixture.
5. Add oil and onions to now-empty skillet and cook over medium heat until softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds. Stir in tomato sauce and remaining ¾ cup broth and simmer until slightly thickened, 5 to 7 minutes; transfer to bowl.
6. Stir half of tomato sauce mixture, 1½ cups colby jack, half of jalapeños, cilantro, and hot sauce into beef mixture. Season with salt and pepper.
7. Arrange 6 toasted tortillas in bottom of greased 13 by 9-inch baking dish, overlapping them slightly. Spread beef mixture evenly into dish, then top with remaining 6 tortillas followed by remaining tomato sauce mixture.
8. Bake until filling is bubbling around edges, about 30 minutes.
9. Sprinkle with remaining 2½ cups colby jack and remaining jalapeños and continue to bake until cheese is browned, 15 to 20 minutes.
10. Let casserole cool for 20 minutes before serving.