Easy Beefy Cheesy Enchilada Casserole

Sauce Ingredients:
1 TBSP Olive Oil
1/2 Cup Minced Onion Kosher Salt
2 TBSP tomato paste
1 clove garlic, minced
1 tsp. ground cumin
1/2 tsp chopped fresh thyme leaves (I used dried)
1 (28 oz) can crushed tomatoes
3/4 cup beef broth
2 tbsp. olive oil
1/2 cup chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped yellow bell pepper
2 cloves garlic, minced
1 1/2 lbs. ground beef
1 tsp. onion powder
1 tsp. ground cumin
1 tsp. chopped fresh thyme leaves (I used dried)
1 packet Spanish seasoning blend (I couldn't find this so I used a taco mix)
2 Roma tomatoes, chopped
1/4 cup beef broth Kosher Salt and freshly ground black pepper
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterey Jack Cheese
18 (5 inch) corn tortillas

Directions For The Sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit , if needed, to cook the paste. Stir and cook until it deepens in color, add the garlic, cumin and thyme. Stir to blend and cook until fragrant, and then add the crushed tomatoes and beef broth. Raise the heat to bring the mixture to a boil, and then lower to simmer and cover, simmering for 20 min. For the beef: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Season with a pinch of salt and saute until the onions and peppers are tender, about 5 min. Add the garlic and cook about 4 min more. Add the beef, onion powder, cumin, thyme, Spanish seasoning, tomatoes and broth, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper. Stir and break down the beef into bits using a spoon and fork. Cook until the beef is cooked through, 8 - 10 minutes.

To Assemble The Casserole: toss the shredded cheeses together to blend; set aside. Add 1 cup of the red sauce to a baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding 1/2 of the beef mixture and 1/2 cup shredded cheese, spreading evenly in the casserole dish. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with remaining beef and another 1/2 cup cheese and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly, and finish with the remaining shredded cheese. Bake at 350 until the cheese is melted and the sauce bubbles. (25-30 min)