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Mexican Spicy Beef Tortilla

5.0(5)

From South American Food and Cooking. This is a lasagna-like combo that is quite flexible to suit your family's preferences. Instead of 12 oz of meat, I used some already cooked beef cubes I had in the freezer and added a can of pinto beans and some corn. Chicken or ground beef would work as well.

by patti k.·published 2007-04-11

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Rice

Servings

(4–6)

Total time

1h 10m

prep 35 min

Calories / serving

1133 kcal

Ingredients (24)

serves

1 onion, choppedonion
2 garlic cloves, crushedgarlic
1 jalapeno, seeded and thinly sliced (or other chili)jalapeno
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)corn
1 tablespoon oiloil
2 cups cooked ricecooked-rice
beef stock (to moisten, if needed)
3 large flour tortillasflour-tortillas
2 (14 ounce) cans chopped tomatoes (I used one can with jalapeno peppers mixed in)tomato
2 garlic cloves, crushedgarlic
1 onion, quarteredonion
1 -2 fresh red chile, seeded and chopped (or other chilis, I used a large Anaheim)
1 teaspoon ground cumincumin
1/2-1 teaspoon cayenne pepperpepper
1/2 teaspoon dried oreganooregano
tomato juice (or water, if required)water
4 tablespoons butterbutter
1/2 cup flourflour
2 1/2 cups milkmilk
1 cup grated cheddar cheesecheddar
saltsalt
pepperpepper

01preheat oven to 350.
02make the salsa picante:.
03place tomatoes, garlic, onion and chiles in a blender and process till smooth. (I just chopped everything and didn't run through a processor).
04pour into a small pan and add spices and oregano and season with salt.
05bring the mixture to a boil, stirring occasionally. boil for 1-2 minutes, then lower heat and simmer gently for about 15 minutes.
06the sauce should be thick, but of pouring consistency.
07if it is too thick, dilute with a little fresh tomato juice or water.
08make the cheese sauce:.
09melt the butter in a pan and stir in the flour. cook, stirring, one minute.
10add the milk, stirring all the time, till sauce boils and thickens.
11stir in all but 2 T of cheese and season to taste.
12cover the pan with a lid and set aside.
13mix onion, garlic and chili in a bowl. add the steak cubes and mix well.
14heat 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.
15stir in the rice (and corn and/or beans if desired) and enough beef stock to moisten.
16season to taste with salt and pepper.
17pour 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).
18add a tortilla and then spread over half the salsa, followed by half the meat mixture.
19repeat these layers, then add half the remaining cheese sauce and the final tortilla.
20pour over the remaining cheese sauce and sprinkle the reserved grated cheddar on top.
21bake in a preheated oven for about 20 minutes, or till golden on top and heated through.

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