Enchilada Pie

• 2 onions
• 3 bell peppers (green or red or both)
• 2 cloves garlic, minced
• 1 (28 oz.) can tomatoes
• 2 lb. ground beef
• 2 Tbsp. red wine vinegar
• 1 Tbsp. cumin
• 1 tsp. oregano
• 6 flour tortillas
• 2 fresh jalapeno peppers (optional)
• 3 oz. grated Cheddar cheese (about 3/4 c.)
• 3 oz. Monterey Jack cheese, grated

1. Preheat oven to 350u0b0.
2. Slice onions and peppers.
3. Drain tomatoes. Cook beef in a large frying pan. Remove with a slotted spoon. Add onions, peppers, garlic, salt and pepper to the same pan you cooked the meat in and cook until soft, about 15 minutes. Remove vegetables with a slotted spoon and return meat to pan. Drain tomatoes and add vinegar, cumin, oregano, salt and pepper. Break up tomatoes before adding to pan. Simmer for 10 minutes. Line bottom and sides of a 2-quart baking dish with 4 tortillas. Put in half of the meat mixture and layer it with the onion mixture. Cover with 2 tortillas and repeat layers of meat and onion mixtures.
4. Top with cheeses and sprinkle with jalapeno peppers (if desired). Cover loosely with foil and bake 20 minutes. Uncover and bake 10 minutes longer.
5. Serve.

onions, bell peppers, garlic, tomatoes, ground beef, red wine vinegar, cumin, oregano, flour tortillas, peppers, cheddar cheese, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675900 (may not work)