tex-mex gooey casserole

Categories
Emeril
Yield
4 servings
MeasureIngredient
1 tablespoon Olive oil
2 cups Chopped onions
1 pounds Ground beef
1 pounds Diced stew meat
1 tablespoon Chopped garlic
2 tablespoons Chili powder
2 teaspoons Cumin
  Salt and pepper
¼ cup Tablespoons tomato paste
4 cups Peeled, seeded, and chopped
  Tomatoes
3 cups Beef stock
10  Flour tortillas
2 cups Grated Medium Cheddar
  Cheese
2 cups Grated Monterey Jack cheese

Preheat the oven to 375 degrees F. Grease a 9 by 9 by 2-inch square baking dish. In a large skillet, heat the oil. When the oil is hot, add the onions and saute for 3 to 4 minutes. Add the ground beef and continue to cook for 3 to 4 minutes, stirring constantly. Add the diced meat and continue to cook for 3 minutes. Stir in the garlic, chili powder, and cumin. Season with salt and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer the mixture for 30 minutes, stirring occasionally. Remove from the heat and cool.

Spoon a couple of tablespoons of the chili mixture on the bottom of the prepared pan. Lay two tortillas on top of the chili mixture.

Sprinkle the top of the tortillas with the Cheddar and Jack cheese.

Repeat the layering process until all of the chili, tortillas and cheese are used. (The final layer should be cheese) Place the pan in the oven and bake until the cheese has melted, about 10 to 12 minutes. Remove from the oven and cool slightly before slicing.

Yield: 6 servings

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