Kevin's Famous Beef Enchilada Casserole

Preheat oven to 350F

Lightly grease deep oval casserole dish or dutch oven with small amount of olive oil.

Saute mushrooms, zucchini and onion with fresh garlic in small amount of olive oil with 1 tbsp of salt in skillet over medium heat until soft and lightly browned. turn off heat and set aside to cool.

Saute beef in skillet over medium heat with small amount of olive oil until cooked through, add green chili, 1 tbsp of salt, and 1 tbsp of garlic powder and combine. cook until lightly browned. turn off heat, remove beef mixture from skillet, place in dish and set aside to cool. be sure to leave oil in pan.

Make sauce, using skillet and oil that was used to cook beef mixture, return to medium heat and add salsa, 2 tbsp cumin, 2 tbsp oregano, 1 tbsp paprika, 1 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp salt and 1 tsp nutmeg, simmer for 10 minutes. turn off heat and set aside to cool.

Layer casserole dish with light amount of sauce 2 flour tortillas or 4 corn tortillas, 1/2 of beef mixture, light layer of sauce, light layer of cheddar, 2nd layer of tortillas, 1/2 of zucchini/mushroom/onion mixture, light layer of sauce, light layer of cheddar, 3rd layer of tortillas remaining beef mixture, light layer of sauce, light layer of cheddar, 4th layer of tortillas, remaining zucchini/mushroom/onion mixture, light layer of sauce, light layer of cheddar, 5th layer of tortillas, top with remaining sauce and cover with remaining cheddar. sprinkle top with 1 to 2 tbsp of paprika.

Bake covered at 350F for 30 minutes. Remove cover and bake for an additional 15 minutes. Remove from oven and allow to cool for 10 minutes before serving.