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Mexican Beef And Bean Casserole

1 pound lean ground beef
2 onions, finely chopped
3 garlic cloves, minced
1 can refried beans, (16-ounce)
1/4 cup olive oil
1 fresh jalapeno pepper, minced, or 2 tablespoons canned diced green chilies
1 tablespoon chili powder
5 1/2 teaspoons ground cumin
2 cups tomato sauce
1 can Italian peeled tomatoes, with their juice (14-ounce)
1 dozen corn tortillas
1 cup shredded Cheddar cheese, (4 ounces)
Chopped fresh parsley, (optional)

Preheat oven to 350F In a large skillet, cook ground beef, 1 chopped
onion and 1 garlic clove over medium-high heat, stirring often to
break up lumps of meat, until beef loses its pink color, about 5
minutes. Stir in refried beans. Transfer mixture to a medium bowl
and set aside. In a large skillet, heat 2 tablespoons olive oil
over medium heat. Add remaining onion and cook, stirring often,
until softened, about 3 minutes. Add remaining garlic, jalapeno
pepper, chili powder, and cumin; cook, stirring, 30 seconds. Stir
in tomato sauce and tomatoes with juice; break up tomatoes in
skillet with a spoon. Bring to a boil, Reduce heat to low, and
simmer, partially covered, until sauce is slightly thickened, about
20 minutes. Stir 1/2 cup sauce into Meat-bean mixture. One at a
rime, dip 6 tortillas in simmering sauce until softened. Line
bottom of a lightly oiled 9 x 13-inch baking dish with sauced
tortillas. Spread meat-bean mixture evenly over tortillas. Repeat
dipping procedure with remaining tortillas, arranging on top of
meat-bean mixture. Sprinkle shredded Cheddar cheese over top,
flake until casserole is bubbling and cheese melts, about 35 minutes.
let stand 5 minutes before cutting into squares to serve. Garnish
with parsley, if desired.


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