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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These are yummy. From Rachael Ray magazine. Ingredients:
corn or vegetable oil, for frying |
4 corn tortillas (6 inches) |
salt |
pepper |
3/4 cup ground chuck |
1 small onion, finely chopped |
2 jalapeno peppers, seeded and finely chopped |
2 garlic cloves, finely chopped |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 tablespoon tomato paste |
1/4 cup beef stock |
2 plum tomatoes, seeded and finely chopped |
cilantro (a small handful) |
1 1/2 tablespoons butter |
1 tablespoon flour |
3/4 cup milk |
1 1/2 cups yellow cheddar cheese, shredded |
1/4 cup pickled jalapeno pepper, drained |
sour cream, for topping |
Directions:
1. Heat a thin layer of oil in a small skillet and fry the tortillas 1 at a time over medium-high heat until golden and crisp.
2. Season with salt.
3. In medium nonstick skillet, heat a drizzle of oil over medium-high heat.
4. Add the beef and brown for about 5 minutes.
5. Add half each of the onion and jalapeno, the garlic, chili powder, cumin and coriander; season with salt and pepper.
6. Cook until the onion is softened, about 5 minutes.
7. Stir in the tomato paste for 1 minute.
8. Add the beef stock and lower the heat to a simmer.
9. In a small bowl, combine the tomatoes with the remaining onion and jalapeno and the cilantro.
10. Season the salsa with salt.
11. Heat the butter in a small saucepan over medium heat.
12. Whisk in the flour for 1 minute.
13. Whisk in the milk and cook to thicken, about 2 minutes.
14. Stir in the cheese to melt.
15. Place a tortilla on each dinner plate.
16. Cover with meat mixture and cheese sauce, then top with the tomato salsa, pickled jalapenos and sour cream.
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