Cheesy Enchilada Bake
Ingredients:
6 pounds lean ground beef
4 green bell peppers, diced
4 medium onions, diced
2 teaspoons minced garlic (about 6 cloves)
4 cups picante sauce
4 (15-ounce) cans tomato sauce
4 (14½ -ounce) cans pinto beans
2 teaspoons ground cumin
2 teaspoons salt
48 corn tortillas
8 cups shredded Mexican cheese blend (about 2 pounds)
Supplies:
4 13×9-inch foil baking dishes, greased
Plastic wrap
Aluminum foil
Directions:
1. Brown beef, bell peppers, onions, and garlic in a large stockpot over medium heat until beef is no longer pink; about 30 minutes. Drain and discard fat. Stir in picante sauce, tomato sauce, beans, cumin, and salt.
2. Spread 4 cups of the meat mixture over the bottom of each baking dish. Cover the mixture with 6 corn tortillas, overlapping the edges as necessary to fit in a single layer. Spread 1 cup of cheese over the tortillas. Repeat each layer, finishing with cheese topping.
3. Wrap each dish entirely in plastic wrap. Top with foil, label, and freeze.
To Serve:
1. Completely thaw one dish in the refrigerator.
2. Preheat the oven to 350°F.
3. Remove plastic wrap and foil from baking dish and replace foil. Bake for 40 minutes, or until center is hot and edges are bubbly.
Yield: 4 entrees, 8 servings each
Freeze up to: 4 months