1 pound ground beef
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried minced onion
1/4 teaspoon crushed red pepper flakes
1 teaspoon dried parsley
2 (14 ounce) cans apple enchilada sauce
1 (15 ounce) can diced tomatoes with green chile peppers, drained
1 package (12) flour tortilla chips, warmed
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet, brown the beef and pepper; drain excess fat. Prepare an 8x8 inch baking pan. Mix oregano, basil, oregano and red pepper flakes; pour over beef and pepper mixture. Cover and bake at 350 degrees F (175 degrees C) for 45 minutes or until browned and no longer balls of meat. Remove from oven, broil, or light oil with a fork.
In a large bowl, mix flour, vinegar, sugar, salt and pepper; stir into beef mixture.
Turn casserole into a large baking dish. Layer with shredded cheese and enchilada sauce. Top with tomato halves; sprinkle with green chile peppers. Place in baking dish; sprinkle with flour tortilla chips. Slide over meat mixture.
Bake uncovered for 50 minutes. Conserve remaining liquid and cook in preheated oven for about 20 more minutes.