Mexicanspicybeeftortilla Recipes
BEEF TORTILLAS
I adapted this out of a children's cookbook and changed it around quite a bit. It says you can use corn tortillas as well and you can also substitute chopped chicken. If you don't get tins on chopped tomatoes where you are then the recipe did call for 4 ripe tomatoes. I also used more than twice the amount of cheese called for and used a dominoes store brought white sauce which was also more than required.
Provided by Perfect Pixie
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180 degrees c
- Heat oil in pan, add minced garlic and onion and fry until onion is clear.
- Add mince and brown. add the tomatoes, chili, cumin and coriander.
- Allow to cook over a low heat for 20-30 minutes (I stuck mine in the oven for half an hour with the lid on).
- Lightly grease a baking dish.
- Divide meat filling between tortillas and roll them up to enclose filling. Place them in the greased dish.
- Pour white sauce over tortillas and sprinkle cheese on top.
- Bake for 20 minutes until cheese melts and tortillas are piping hot.
Nutrition Facts : Calories 636, Fat 33.4, SaturatedFat 11.6, Cholesterol 99.1, Sodium 825.4, Carbohydrate 45.2, Fiber 3.7, Sugar 8.5, Protein 37.6
MEXICAN SPICY BEEF TORTILLA
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.
Provided by pattikay in L.A.
Categories Rice
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- preheat oven to 350.
- make the salsa picante:.
- place tomatoes, garlic, onion and chiles in a blender and process till smooth. (I just chopped everything and didn't run through a processor).
- pour into a small pan and add spices and oregano and season with salt.
- bring the mixture to a boil, stirring occasionally. boil for 1-2 minutes, then lower heat and simmer gently for about 15 minutes.
- the sauce should be thick, but of pouring consistency.
- if it is too thick, dilute with a little fresh tomato juice or water.
- make the cheese sauce:.
- melt the butter in a pan and stir in the flour. cook, stirring, one minute.
- add the milk, stirring all the time, till sauce boils and thickens.
- stir in all but 2 T of cheese and season to taste.
- cover the pan with a lid and set aside.
- mix onion, garlic and chili in a bowl. add the steak cubes and mix well.
- 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.
- stir in the rice (and corn and/or beans if desired) and enough beef stock to moisten.
- season to taste with salt and pepper.
- 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).
- add a tortilla and then spread over half the salsa, followed by half the meat mixture.
- repeat these layers, then add half the remaining cheese sauce and the final tortilla.
- pour over the remaining cheese sauce and sprinkle the reserved grated cheddar on top.
- bake in a preheated oven for about 20 minutes, or till golden on top and heated through.
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