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Beef King Ranch Casserole
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- #102825
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
5 1/2 cups shredded beef
2 tablespoons vegetable oil
1 cup onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
2 tablespoons fresh jalapeno, chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon garlic powder
1 tablespoon chili powder
1 can (12 ounce size) evaporated milk
1 can diced tomatoes and green chilies
1 can condensed beef broth
8 ounces grated cheddar or Mexican blend cheese
12 corn tortillas
directions
Add oil to large heated skillet and saute onion, peppers and jalapeno. Mix in all spices and cook until onion is translucent.
Add milk, tomatoes and broth. Bring to a simmer. Remove from heat. Stir in beef and cheese.
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. Bake at 350 degrees F for 30 minutes.
Recipe Source: Beef version of a Texas classic developed by Chef Matt Martinez.
added by
kmorales
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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