Chili Beef Bake

• 2 lbs lean ground beef or 2 lbs extra lean ground beef
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 12 teaspoon garlic granules
• 1 tablespoon chili powder, divided
• 1 large onion, chopped
• 5 -6 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro leaves
• 1 jalapeno pepper, seeded and minced
• balsamic vinegar or red wine vinegar (optional)
• 2 (15 ounce) cans ranch-style pinto beans, drained,juice reserved
• 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
• 2 (10 ounce) cansdiced Rotel tomatoes & chilies, undrained
• 1 (8 ounce) package low-fat cream cheese, cut into 1 inch pieces
• 12 cup chopped green onion, both white and green parts
• 6 -8 ounces sharp cheddar cheese, grated,more if desired
• 12 -18 large corn tortillas
• vegetable oil cooking spray
• extra virgin olive oil

1. Break up meat into a large nonstick skillet over medium-high heat.
2. Season to taste with salt, black pepper, garlic, and 1 Tsp chili powder.
3. Cook until done, breaking up lumps as necessary.
4. Drain, and add remaining chili powder, onion, minced garlic, cilantro, jalapeno pepper, and reserved juice from beans.
5. Stir to combine, cover, and cook over medium heat for about 10 minutes, stirring twice.
6. Uncover, and continue cooking until most of liquid has evaporated.
7. Taste, and adjust seasonings, adding balsamic and wine vinegar, if desired, until the meat mixture is slightly tart.
8. While meat is cooking, mix cream of chicken soup, tomatoes and green chilis, and cream cheese in a medium saucepan.
9. Stir over medium heat until cheese is melted and mixture is smooth.
10. Brush 6 tortilla lightly with olive oil, and place oiled side down, in a 9"x13"x2" (or larger, mainly deeper) baking dish, overlapping tem slightly.
11. Oil and add more tortillas if necessary.
12. Top tortillas with half of the meat mixture, beans, remaining meat, cheese, and more tortillas to cover completely.
13. Add chopped green onions to soup mixture, and pour over tortillas (dish will be full).
14. Bake, uncovered, at 350 degrees F for 45 minutes or until bubbly and heated through.

lean ground beef, salt, ground black pepper, garlic, chili powder, onion, garlic, cilantro, pepper, balsamic vinegar, pinto beans, condensed cream, tomatoes, cream cheese, green onion, cheddar cheese, corn tortillas, vegetable oil cooking spray, extra virgin olive oil

Taken from www.food.com/recipe/chili-beef-bake-79623 (may not work)