Enchilada Pie

• 2 onions, sliced
• 3 green bell peppers (or both) or 3 red bell peppers, sliced (or both)
• 2 garlic cloves, minced
• 1 (28 ounce) can tomatoes, drained
• 2 lbs lean ground beef
• salt and pepper
• 12 cup salsa (fresh or commercial)
• 1 tablespoon red wine vinegar
• 2 teaspoons cumin
• 1 teaspoon oregano
• 6 flour tortillas
• 2 fresh jalapeno peppers, sliced
• 3 ounces cheddar cheese, grated (about 3/4 cup)
• 3 ounces monterey jack cheese, grated (about 3/4 cup)

1. Heat oven to 350.
2. Cook beef in a large frying pan until no longer pink.
3. Remove with a slotted spoon.
4. Add onions, bell peppers, garlic, 1 teaspoon salt and 1/4 teaspoon pepper and cook until soft, about 15 minutes.
5. Remove with a slotted spoon and return meat to the pan.
6. Drain tomatoes and add with salsa, vinegar, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper and break up tomatoes with a spoon.
7. Simmer 10 minutes.
8. Spray bottom and sides of a 2-quart baking dish with non-stick spray and line with 4 flour tortillas.
9. Put in half of the meat mixture and top with half of the onion mixture.
10. Cover with 2 tortillas.
11. Repeat with layers and meat and onion mixture.
12. Top with cheeses and jalapeno peppers.
13. Cover loosely with foil.
14. Bake 20 minutes, uncover and bake 10 minutes longer.

onions, green bell peppers, garlic, tomatoes, lean ground beef, salt, salsa, red wine vinegar, cumin, oregano, flour tortillas, jalapeno peppers, cheddar cheese, cheese

Taken from www.food.com/recipe/enchilada-pie-33637 (may not work)