It’s So Good That It Must Be Illegal

Method

1. Reserve one-quarter of the tomatoes and green onions for the topping.
2. Brown or precook the meat in a 12-inch (30 cm) Dutch oven. Drain excess fat, retaining some juices.
3. Add the remaining tomatoes and onions, bouillon, and half each of the salt, cumin, cilantro, and garlic powder. Stir, bring to a simmer, cover, and cook over medium heat for 5 minutes.
4. Add the green chile, cover, and simmer while preparing the remaining ingredients.
5. Combine the soup, drained beans, mushrooms, and remaining spices. Stir into the meat mixture and simmer over low heat.
6. Soften the tortillas in a frying pan with a little vegetable oil. Transfer the meat and bean mixture to a bowl so the Dutch oven can be used for layering.
7. Spread a very thin layer of filling in the Dutch oven and add a light sprinkling of cheese. Add 6 tortillas.
8. Layer one-third of the remaining filling, some cheese, and 6 tortillas. Repeat with another third of the filling, cheese, and 6 tortillas. Add the final third of filling, the last 6 tortillas, and the remaining cheese.
9. Scatter the reserved tomatoes and onions on top. Cook at about 275°F (135°C), with 5–6 coals below and 10–12 above, for about 45 minutes, until hot throughout and the cheese is melted.

1. Reserve one-quarter of the tomatoes and green onions for the topping.
2. Brown or precook the meat in a 30 cm Dutch oven. Drain excess fat, retaining some juices.
3. Add the remaining tomatoes and onions, bouillon, and half each of the salt, cumin, cilantro, and garlic powder. Stir, bring to a simmer, cover, and cook over medium heat for 5 minutes.
4. Add the green chile, cover, and simmer while preparing the remaining ingredients.
5. Combine the soup, drained beans, mushrooms, and remaining spices. Stir into the meat mixture and simmer over low heat.
6. Soften the tortillas in a frying pan with a little vegetable oil. Transfer the meat and bean mixture to a bowl so the Dutch oven can be used for layering.
7. Spread a very thin layer of filling in the Dutch oven and add a light sprinkling of cheese. Add 6 tortillas.
8. Layer one-third of the remaining filling, some cheese, and 6 tortillas. Repeat with another third of the filling, cheese, and 6 tortillas. Add the final third of filling, the last 6 tortillas, and the remaining cheese.
9. Scatter the reserved tomatoes and onions on top. Cook at about 135°C, with 5–6 coals below and 10–12 above, for about 45 minutes, until hot throughout and the cheese is melted.