1 1/2 cups low-sodium beef broth
1 10 oz. can Ro-Tel tomatoes
2 lbs. lean ground beef (we are using ground turkey)
2 Tbsp. EVOO
3-4 onions finely chopped
8-10 garlic cloves finely minced
2 Tbsp. chili powder
1 tsp. ground cumin
3 15 oz. cans tomato sauce
4 cups shredded colby-jack cheese
3 jalapeno chiles seeded and finely minced
1/2 bunch cilantro chopped
1 Tbsp. hot sauce
Salt/Pepper
Adjust the oven rack to the middle position and heat to 450 degrees. Working in batches, toast tortillas either directly on the wire rack in the oven or on a cookie sheet until they bubble and turn brown (4-5 min. per side). Transfer to a plate.
Break up 8 toasted tortillas over a food processor. Add 3/4 cup broth, the whole can of Ro-Tel tomatoes, and a pinch of salt & pepper; process until smooth and transfer to a large bowl. Meanwhile, over medium-high, heat 1 Tbsp. EVOO in a skillet and add 1/3 the onions, the beef, and some salt & pepper; cook until the beef is no longer pink (about 5 min.). Remove with a slotted spoon and transfer to the bowl with the tortilla mixture.
Add the remaining oil, onions, and some salt & pepper to the skillet and cook until softened (about 5 min.). Stir in the garlic, chili powder, and cumin and cook until fragrant (about 30 sec.). Add tomato sauce, remaining broth, and salt & pepper to taste to skillet and simmer until slightly thickened (5-7 min.)
In the large bowl with the tortilla/beef mixture, stir in half of the tomato sauce mixture, 1 1/2 cups cheese, 1 minced jalapeno, 2/3 of the cilantro, and hot sauce. Stir until combined; salt & pepper to taste if needed.
In a large greased 9x13 pan, arrange 6 toasted tortillas on the bottom. Spread the tortilla/beef mixture evenly over the tortillas. Arrange remaining tortillas over filling and top with remaining tomato sauce mixture. Bake until filling is bubbling around the edges (about 30 min.). Take out and evenly sprinkle the top with remaining cheese, minced jalapeno, and cilantro. Return to oven and bake until cheese is bubbly and browned (about 15-20 min.). Let cool 20 min. before cutting and serving.
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