Tex−Mex Gooey Casserole~Emeril

Tex−Mex Gooey Casserole
1 Tablespoon Olive oil
2 Cup Chopped onions
1 Pound Ground beef
1 Pound Diced stew meat
1 Tablespoon Chopped garlic
2 Tablespoon Chili powder
2 Teaspoon Cumin
Salt; to taste
Freshly−ground black pepper; to taste
1/4 Cup Tomato paste
4 Cup Peeled; seeded, chopped tomatoes
3 Cup Beef stock
10 Flour tortillas
2 Cup Grated Medium Cheddar cheese
2 Cup Grated Monterey Jack cheese

Preheat the oven to 375 degrees. Grease a 9− by 9− by 2−inch square baking
dish. In a large skillet, heat the oil. When the oil is hot, add the onions
and saute for 3 to 4 minutes. Add the ground beef and continue to cook for 3
to 4 minutes, stirring constantly. Add the diced meat and continue to cook
for 3 minutes. Stir in the garlic, chili powder, and cumin. Season with salt
and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer
the mixture for 30 minutes, stirring occasionally. Remove from the heat and
cool. Spoon a couple of tablespoons of the chili mixture on the bottom of
the prepared pan. Lay two tortillas on top of the chili mixture. Sprinkle
the top of the tortillas with the Cheddar and Jack cheeses. Repeat the
layering process until all of the chili, tortillas and cheese are used. (The
final layer should be cheese.) Place the pan in the oven and bake until the
cheese has melted, about 10 to 12 minutes. Remove from the oven and cool
slightly before slicing. This recipe yields 6 servings.