Mexican Spicy Beef Tortilla
Total Time: 1 hr 10 mins
Preparation Time: 35 mins
Cook Time: 35 mins
Ingredients
- Servings: 4
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 jalapeno, seeded and thinly sliced (or other chili)
- 12 ounces round steaks, cut into cubes
- 1 (16 ounce) can pinto beans (optional if using less meat, could also use black or kidney beans)
- 1/2 cup corn (optional)
- 1 tablespoon oil
- 2 cups cooked rice
- beef stock (to moisten, if needed)
- 3 large flour tortillas
- 2 (14 ounce) cans chopped tomatoes (i used one can with jalapeno peppers mixed in)
- 2 garlic cloves, crushed
- 1 onion, quartered
- 1 -2 fresh red chile, seeded and chopped (or other chilis, i used a large anaheim)
- 1 teaspoon ground cumin
- 1/2-1 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- tomato juice (or water, if required)
- 4 tablespoons butter
- 1/2 cup flour
- 2 1/2 cups milk
- 1 cup grated cheddar cheese
- salt
- pepper
Recipe
- 1 preheat oven to 350.
- 2 make the salsa picante:.
- 3 place tomatoes, garlic, onion and chiles in a blender and process till smooth. (i just chopped everything and didn't run through a processor).
- 4 pour into a small pan and add spices and oregano and season with salt.
- 5 bring the mixture to a boil, stirring occasionally. boil for 1-2 minutes, then lower heat and simmer gently for about 15 minutes.
- 6 the sauce should be thick, but of pouring consistency.
- 7 if it is too thick, dilute with a little fresh tomato juice or water.
- 8 make the cheese sauce:.
- 9 melt the butter in a pan and stir in the flour. cook, stirring, one minute.
- 10 add the milk, stirring all the time, till sauce boils and thickens.
- 11 stir in all but 2 t of cheese and season to taste.
- 12 cover the pan with a lid and set aside.
- 13 mix onion, garlic and chili in a bowl. add the steak cubes and mix well.
- 14 heat the oil in a frying pan and stir fry the meat mixture for about 10 minutes, till meat cubes have browned and the onion is soft.
- 15 stir in the rice (and corn and/or beans if desired) and enough beef stock to moisten.
- 16 season to taste with salt and pepper.
- 17 pour about a quarter of the cheese sauce into the bottom of a round, ovenproof dish (will need about a 2-qt sized dish - i tried a deep pie plate it wasn't big enough).
- 18 add a tortilla and then spread over half the salsa, followed by half the meat mixture.
- 19 repeat these layers, then add half the remaining cheese sauce and the final tortilla.
- 20 pour over the remaining cheese sauce and sprinkle the reserved grated cheddar on top.
- 21 bake in a preheated oven for about 20 minutes, or till golden on top and heated through.
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