¡Esta noche, se come muy bien!
2 pounds ground beef (85% lean)
1 onion, chopped
2 teaspoons medium hot chile powder
2 teaspoons cumin
2 teaspoon Mexican oregano
1 14-ounce can diced tomatoes (I used fire roasted with chiles)
2 cups refried beans, or 1 14-ounce can refried beans
10 medium sized tomatillos, husked and roasted or grilled, chopped
½ teaspoon salt
5 ounces feta cheese, crumbled (I used goat feta)
1 cup loosely packed cilantro leaves
3 cups of shredded cheese (I use a Mexican blend)
about 14 corn tortillas
sour cream and avocados, for serving
In a skillet cook ground beef and onion until onion is clear and beef is browned.
Add chile powder, cumin and oregano, and cook over medium heat for 3 minutes. Add tomatoes, refried beans, and tomatillos and cook over low heat for 10 minutes.
Coat the bottom of a 9-inch by13-inch baking pan with olive oil. Using 6 tortillas, cover the sides and bottom of the pan. To get the corners, cut or tear a 2-inch slit into four of the tortillas and overlap the cut areas to make a corner. You may need to cut/tear some of the tortillas to make them fit.
Cover with a third of the meat mixture, sprinkle with a third of the feta, a third of the cilantro and a third of the cheese blend. Repeat the layering, ending with the final third of the remaining meat mixture, feta, cilantro and cheese blend.
Bake at 350°F for 30-35 minutes or until heated through. Serve with a salad on the side; pass the sour cream and avocado.
• If you can't get tomatillos, use an additional can of diced tomatoes.
• To make this vegetarian, substitute mushrooms for the meat.