Enchilada Pie - cooking recipe

Ingredients

2 onions
2 bell peppers
2 cloves garlic
1 (28 oz.) can tomatoes
2 lb. ground beef
salt and pepper
1 Tbsp. red wine vinegar
2 tsp. cumin
1 tsp. oregano
6 flour tortillas
2 jalapeno peppers
3 oz. Cheddar cheese, grated
3 oz. Monterey Jack cheese, grated

Preparation

Heat oven to 350\u00b0.
Slice onions and bell peppers.
Mince garlic. Drain tomatoes. Cook beef in large frying pan until no longer pink.
Remove with slotted spoon. Add onions, bell peppers, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook until soft, about 15 minutes.
Remove with slotted spoon and return meat to the pan. Drain tomatoes and add with vinegar, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up tomatoes. Simmer 10 minutes.
Slice jalapenos and grate cheeses. Line bottom and sides of 2-quart baking dish with 4 tortillas.
Put half the meat and top with half the onion mixture.
Cover with 2 tortillas. Repeat layering. Top with cheeses and sprinkle with jalapeno peppers.
Cover loosely with foil.
Bake 20 minutes.
Uncover and bake 10 minutes.