Adjust oven rack to middle position and heat oven to 450°F. Grease 13 by 9 baking dish. Toast In a 12-inch nonstick skillet over medium-high until tortillas bubble and turn spotty brown, one to two minutes each side. Transfer to plate. Repeat with remaining tortillas.

Tear 8 toasted tortillas into rough pieces and transfer to food processor. Add 3/4 cup broth tomatoes and their juice and process until smooth. About 15 seconds. Transfer to a large bowl. Add beef to empty skillet and cook over medium-high heat, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Drain beef in colander, then transfer to bowl with tortilla mixture.

Add oil an onion to now-empty skillet and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin until fragrant about 30 seconds. Add tomato sauce and remaining 3/4 cup broth to skillet and simmer until slightly thickened, 5 to 7 minutes. Stir 11/2 cups cheese 2 tablespoons jalapeno, cilantro, hot sauce, and 1/2 of tomato sauce mixture into bowl with tortilla mixture. Season with salt pepper to taste

Arrange 6 toasted tortillas in bottom of baking dish.Spread filling evenly over tortillas. Arrange remaining 6 tortillas over filling and top with remaining tomato sauce mixture. Bake until filling is bubbling around edges, about 30 minutes. Sprinkle remaining 21/2 cups cheese and remaining jalapino evenly over casserole. Bake until cheese is browned, 15 to 20 minutes. Let casserole cool for 20 minutes before serving.

If you can find Rotel substitute 11/4 cups of diced tomatoes plus an additional jalapeno Monterey Jack cheese may be substituted for Colby jack. Serve with sour cream, chopped onion, lime wedges if desired.