Mexicanspicybeeftortilla Recipes

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STACKED BEEF ENCHILADAS (AKA MEXICAN LASAGNA)



Stacked Beef Enchiladas (AKA Mexican Lasagna) image

With layers of corn tortillas, spicy ground beef, salsa and cheese, this stacked beef enchilada casserole is a family-pleaser.

Provided by Jennifer Segal

Categories     Dinner

Time 1h5m

Yield 8

Number Of Ingredients 16

1½ pounds 90% lean ground beef
½ teaspoon baking soda
2 tablespoons vegetable oil
1½ teaspoons chipotle chili powder (see note)
2½ teaspoons ground cumin
¾ teaspoon salt
4 large vine-ripened tomatoes (about 1.3 lb), quartered
2 medium yellow onions, cut into ½-inch wedges
¼ cup vegetable oil
6 cloves garlic, peeled
2 teaspoons salt
1 teaspoon ground cumin
⅛ teaspoon cayenne pepper
¼ cup cilantro leaves
10 (8-in) yellow corn tortillas, cut into quarters (I use Mission brand)
4 cups (12 oz) shredded Mexican blend cheese

Steps:

  • In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes.
  • While the beef sits, prepare the sauce. Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil.
  • Toss the tomatoes, onions, and garlic with the vegetable oil directly on the prepared baking sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula). Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky. Add the cilantro and pulse until the cilantro is chopped. Set the sauce aside.
  • Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes. Add the chili powder, cumin, and salt and cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.
  • To assemble: Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9x13-in glass or ceramic baking dish.
  • Set aside 1 cup of the sauce for the top of the casserole. (You want to ensure that you have enough to cover the top layer of tortillas, otherwise they won't cook through.)
  • Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly. Spoon half of the beef (and any juices) over the tortillas. Top with half of the sauce and ⅓ of the cheese. Repeat with another layer of tortillas, the remaining beef, remaining sauce, and ⅓ of the cheese. Top with the remaining tortillas. Spread the reserved sauce over the tortillas and cover completely. Sprinkle the remaining cheese evenly over top. Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.
  • Note: Chipotle chili powder is smoky and hot and makes this dish a little spicy. For a milder dish, replace the chipotle chili powder with ancho chili powder, which isn't as hot.
  • MAKE-AHEAD/FREEZER-FRIENDLY INSTRUCTIONS: The casserole can be prepared ahead of time, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months before baking (if frozen, defrost in the refrigerator before cooking). It can also be fully baked, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months. To reheat: defrost if necessary and heat the covered casserole in a 350°F oven for about 30 minutes, or until hot. If you'd rather reheat individual servings, small portions can be zapped in the microwave for 1 to 2 minutes.

Nutrition Facts : Calories 491, Fat 32 g, Carbohydrate 21 g, Protein 30 g, SaturatedFat 11 g, Sugar 4 g, Fiber 3 g, Sodium 608 mg, Cholesterol 96 mg

MEXICAN SPICY BEEF TORTILLA



Mexican Spicy Beef Tortilla image

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

1 onion, chopped
2 garlic cloves, crushed
1 jalapeno, seeded and thinly sliced (or other chili)
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)
1 tablespoon oil
2 cups cooked rice
beef stock (to moisten, if needed)
3 large flour tortillas
2 (14 ounce) cans chopped tomatoes (I used one can with jalapeno peppers mixed in)
2 garlic cloves, crushed
1 onion, quartered
1 -2 fresh red chile, seeded and chopped (or other chilis, I used a large Anaheim)
1 teaspoon ground cumin
1/2-1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
tomato juice (or water, if required)
4 tablespoons butter
1/2 cup flour
2 1/2 cups milk
1 cup grated cheddar cheese
salt
pepper

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.

BEEF TORTILLAS



Beef Tortillas image

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

1 onion, finely chopped
1 teaspoon minced garlic
400 g chopped tomatoes
1 tablespoon olive oil (approx)
500 g lean ground beef
1/2 teaspoon chili
1/2 teaspoon cumin
1/2 teaspoon coriander
8 flour tortillas
300 ml white sauce
55 g monterey jack cheese, grated

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

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