Beef King Ranch Casserole
Beef version of a Texas classic developed by Chef Matt Martinez.
Prep: 15 minutes
Cook: 30 minutes
Servings: Serves 6-8
5-1/2 cups shredded beef
2 Tbsp. vegetable oil
1 cup onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
2 Tbsp. fresh jalapeno, chopped
1 tsp. salt
1 tsp. pepper
1 tsp. cumin
1 tsp. garlic powder
1 Tbsp. chili powder
12 ounces canned evaporated milk
1 can Rotel diced tomatoes and green chilies
1 can condensed beef broth
8 ounces grated cheddar or Mexican blend cheese
12 corn tortillas
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°F for 30 minutes.