Chipotle Burrito Pie -- OAMC

Ingredients

• 2 lbs ground beef
• 1 large onion, chopped
• 5 garlic cloves, minced

• 1 (10 ounce) can black olives, sliced

• 2 (4 ounce) cans green chili peppers

• 1 (14 ounce) can diced tomatoes

• 1 (5 1/2 ounce) can tomato paste
• 3 chipotle chiles in adobo
• 2 cups beef broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 teaspoons white vinegar
• 8 large flour tortillas
• 4 cups shredded cheddar cheese

Directions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic and saute until the ground beef is cooked.

3. 3

   While ground beef is cooking, puree the chipotle peppers until smooth. Add a bit of water to the chipotles if necessary.

4. 4

   Drain off any excess fat from the ground beef.

5. 5

   Mix in the tomato paste with the ground beef. Continue cooking about 5 minutes being careful not to burn the mixture.

6. 6

   Add beef broth, diced tomatoes, olives, green chilies, chipotle peppers, chili powder, cumin and vinegar.

7. 7

   Reduce heat to low and simmer for 20 minutes.

8. 8

   Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Layer in the following order. Flour tortillas, meat mixture, cheese. Repeat for one (or more) layers.

9. 9

   For OMAC, freeze at this point. I use 4-1 quart casserole dishes when making this for the freezer. Let thaw overnight before baking.

10. 10

    Bake for 25 to 30 minutes or until the cheese is bubbly.