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Stacked Beef Enchiladas (Aka Mexican Lasagna)
Ingredients
  • subheading: FOR THE BEEF:
  • 1½ pounds 90% lean ground beef
  • ½ teaspoon baking soda
  • 2 tablespoons vegetable oil
  • 1½ teaspoons chipotle chili powder (see note)
  • 2½ teaspoons ground cumin
  • ¾ teaspoon salt
  • subheading: FOR THE SAUCE:
  • 4 large vine-ripened tomatoes (about 1.3 lb), quartered
  • 2 medium yellow onions, cut into ½-inch wedges
  • ¼ cup vegetable oil
  • 6 cloves garlic, peeled
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • ¼ cup cilantro leaves
  • subheading: FOR ASSEMBLING:
  • 10 ( 8-in) yellow corn tortillas, cut into quarters (I use Mission brand)
  • 4 cups (12 oz) shredded Mexican blend cheese
Steps
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