|
|
Tex-Mex Gooey Casserole
Ingredients:
1 tablespoon olive oil
2 cups chopped onions
1 pound ground beef
1 pound diced stew meat
1 tablespoon chopped garlic
2 tablespoon chili powder
2 teaspoons cumin
Salt and pepper
1 tablespoon tomato paste
4 cups tomatoes, canned, peeled seeded -- chopped
3 cups beef stock
10 flour tortillas
2 cups grated medium Cheddar cheese
2 cups grated Monterey Jack cheese
Instructions:
Preheat the oven to 375F. Grease a 9 by 9 by 2-inch square baking
dish. In a large skillet, heat the oil. When the oil is hot, add the
onions and sauté for 3 to 4 minutes. Add the ground beef and continue
to cook for 3 to 4 minutes, stirring constantly. Add the diced meat
and continue to cook for 3 minutes. Stir in the garlic, chili powder,
and cumin. Season with salt and pepper. Stir in the tomato paste.
Stir in the tomatoes and stock. Simmer the mixture for 30 minutes,
stirring occasionally. Remove from the heat and cool. Spoon a couple
of tablespoons of the chili mixture on the bottom of the prepared
pan. Lay two tortillas on top of the chili mixture. Sprinkle the top
of the tortillas with the Cheddar and Jack cheese. Repeat the layering
process until all of the chili, tortillas and cheese are used. (The
final layer should be cheese) Place the pan in the oven and bake until
the cheese has melted, about 10 to 12 minutes. Remove from the oven
and cool slightly before slicing. Yield: 6 servings Posted to the
BBQ List by gttracy@perigee.net (George Tracy) on Apr 25, 1998. |
|
|
|
