 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A spicy Tex-Mex casserole that is spicy and flavorful. When I cook up pot roast I cook extra to make this. Ingredients:
5-1/2 cups shredded beef or fully cooked brisket (shredded) or fully cooked shredded beef |
2 tbsp. vegetable oil |
1 cup onion, chopped |
1/2 cup red bell pepper, chopped |
1/2 cup green bell pepper, chopped |
2 tbsp. fresh jalapeno, chopped |
1 tsp. salt |
1 tsp. pepper |
1 tsp. cumin |
1 tsp. garlic powder |
1 tbsp. chili powder |
12 ounces canned evaporated milk |
1 can rotel diced tomatoes and green chilies |
1 can condensed beef broth |
8 ounces grated cheddar or mexican blend cheese |
12 corn tortillas |
Directions:
1. Add oil to large heated skillet and saute onion, peppers and jalapeno.
2. Mix in all spices and cook until onion is translucent.
3. Add milk, tomatoes and broth. Bring to a simmer.
4. Remove from heat. Stir in beef and cheese.
5. Cut tortillas into quarters and placed half into a greased 2-1/2 quart casserole dish. Top with half of the beef mixture. Repeat layers, ending with beef mixture.
6. Bake at 350°F for 30 minutes.
|
|