NO NAME DELICIOUS

Steps:

• 1. Turn on the oven to 400 and put the peppers directly on the bottom rack. Turn every five minutes.
• 2. In a heavy skillet add enough cooking oil to cover the bottom heat on medium. Add the onion cooking until tender, add the garlic and cook a minute more. pour in the 1/4 cup of wine add a little more if it doesn't cover the bottom of the pan at least a 1/2 inch. Let simmer until almost all the liquid is gone. add the ground meat to the pan and brown crumbling as it cooks. Once the meat is brown add the seasoning and mix well with the meat.
• 3. Pour in the beef stock stir everything all together and let simmer until all the liquid has evaporated. Stir often to prevent sticking and burning.
• 4. In a medium bowl place the beans and mash with a potato masher. How ever chunky or smooth you want them. Add the 1/4 cup of wine a little at a time until you have a mashed potato creamy kind of texture.
• 5. slice the tomatoes. I used what is called a cocktail tomato. It is smaller and sweeter then the larger tomatoes. I needed 8 of those little tomatoes, you may need more or less on the tomatoes depending on tomato size and how you slice them.
• 6. Once the peppers are lightly charred on all sides remove the from the oven and let cool. Once cool enough to handle slice the pepper open and remove the stem and seeds.Chop the peppers into pieces.
• 7. Using a greased pie pan start the layers with a healthy spoonful of enchilada sauce spread over the bottom of the pan, place a tortilla shell on the sauce,add a spoonful of the meat, then spread a small spoonful of beans on the meat. Spoon some salsa verde over the beans and put tomato slices and pepper pieces on top of the salsa. two slices of provolone ends the layer.
• 8. Repeat starting with the tortilla shell and adding the enchilada sauce on top of that. Top the final shell with enchilada sauce tomato and pepper then a lot of shredded cheddar. As to the measurements for the layer ingredients you will be dividing the meat, beans, and salsa verde into 3 layers and the tomato, enchilada sauce and pepper into 4 layers. Keep in mind it is a guess on my part about the amount of salsa verde I used as well as the enchilada sauce. I defrosted what appeared to be a 1 quart bag of sauce and used about half so that is 2 cups right. The salsa was less then a 1/2 quart and I used the entire bag.
• 9. Top your layers with the loads of cheddar cheese and place in a hot oven.and bake until it is hot all the way through and the cheese is melting down the sides. 20 to 30 minutes.