Tortilla Layered Meat and Bean Casserole

This delicious **Tortilla Layered Meat and Bean Casserole** is a comforting dish that combines flavors and textures from different ingredients into a delightful meal. The base is made from large wheat tortillas which are layered with a savory mixture of ground meat, beans, and vibrant spices, making each bite full of taste. Mild green peperoni add a tangy kick while red peppers and onions provide sweetness and depth. All these are generously topped with a blend of Gouda or Emmentaler cheese, adding a rich, melting texture. It's a versatile dish, perfect as a family dinner or when you have guests. This casserole is satisfying and filling, a perfect comfort food that's easy to prepare. The ingredients used are common pantry staples, making it convenient for last-minute meal planning. Pair it with a fresh salad or some rice for a complete meal that's sure to impress. With its ease and memorable taste, it might just become one of your go-to recipes.

Ingredients

Main Ingredients:

• 4 large wheat tortillas (each approx. 20 cm in diameter)
• 300 g mixed ground meat
• 2 cans red or brown beans (net weight 400 g)
• 1 jar mild green peperoni (net weight 250 g)
• 200 g Gouda or Emmentaler cheese
• 2 red peppers
• 1 red onion

For Cooking:

• 1 tbsp oil
• 4 tbsp tomato ketchup
• 1 tbsp tomato paste
• 1 tbsp frozen herbs
• Salt
• Cayenne pepper

Preparation Time

• Total: 65 minutes

Step-by-Step Instruction

1. Begin by draining the beans and peperoni thoroughly so no excess liquid alters the texture of the dish.
2. Slice the peperoni into rings; ensure to remove any stems.
3. Clean, wash, and dice the red peppers into small pieces, making them easy to distribute in the casserole layers.
4. Peel and finely chop the red onion, ensuring it blends well with the other ingredients.
5. Preheat your oven to 160°C, allowing for an even cooking temperature.
6. In a pan, heat the oil over medium heat and sauté the onions until they become translucent, stirring occasionally.
7. Add the ground meat to the pan, stirring over high heat until the meat is browned uniformly.
8. Stir in the tomato ketchup, tomato paste, and diced red peppers. Cover the pan and let the sauce simmer on low heat for about 10 minutes.
9. Coarsely grate the cheese and mix it with the peperoni, beans, and herbs. Heat gently and season with salt and cayenne pepper to taste.
10. On a heatproof plate or a baking dish, place one tortilla. Spread ¼ of the meat mixture followed by ¼ of the cheese mixture on top.
11. Repeat layering until all the tortillas, filling, and cheese are used up.
12. Place the assembled casserole in the oven and bake at 140°C for approximately 35 minutes until the cheese is bubbling and golden.

Tips

• Cheese substitutes: Use cheddar or mozzarella if you can't find Gouda or Emmentaler.
• Enhance spice: Add sliced jalapeños for extra heat.
• Freezing: Pre-assemble and freeze the unbaked casserole for a quick meal later.

Nutrition

• Calories: 490 per serving
• Protein: 28g
• Fats: 21g
• Carbohydrates: 54g

Variations

• For a vegetarian version, substitute meat with lentils or a soy-based ground meat alternative.
• Use gluten-free tortillas for a gluten-sensitive diet.

Serving Suggestions

• Serve with a fresh green salad dressed with lime vinaigrette.
• Pair with a side of Mexican rice for a hearty meal.

Best Places

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