Corn tortillas come in different varieties. The sturdy yellow corn tortillas will have more flavor, and hold up better in this casserole, but they do require "softening" or cooking in a little oil before layering. If you use tender white corn tortillas, you may not need to soften them.
Yield: Serves 8
Ingredients
Olive oil
1 1/4 lbs ground beef or ground turkey
1 teaspoon salt
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1/4 teaspoon cayenne
1 14-oz can refried pinto beans (or you can make your own refried beans)
2 medium onions, chopped, about 2 1/2 cups
1 red bell pepper, stem and seeds removed, chopped, about 1 cup
3 garlic cloves, peeled and minced
1 28-oz can crushed or diced tomatoes, preferably "Fire Roasted"
1 7-oz can diced green Anaheim chiles
1/2 teaspoon dried oregano
12 corn tortillas (choose sturdy tortillas mad with yellow corn)
2 cups coarsely grated Monterey Jack cheese (about 8 oz)
2 cups coarsely grated mild cheddar cheese (about 8 oz)
Extras
Sour cream
Avocado
Cilantro
Iceberg lettuce
Method
- Brown the ground beef: Heat 2 Tbsp olive oil in a large saut� pan or cast iron frying pan on medium high heat. Add the ground meat, breaking it up as you add it.
- Sprinkle with salt. Sprinkle on the chile powder, cayenne, cumin, and coriander. Increase the heat to high. Add another 2 Tbsp of olive oil.
- Do not stir the meat unnecessarily. Allow the meat to brown on one side, and then stir it so the other side can be browned.
- As soon as the meat is browned, remove the pan from the burner. The meat will continue to cook in the heat of the pan.
- Once you are sure that the meat is cooked through, use a slotted spoon to remove the meat from the pan to a bowl. Set aside.
- Visit simplyrecipes.com for full directions.
0 Comments