Mexican Spicy Beef Tortilla

Total Time
1hr 10mins
Prep
35 mins
Cook
35 mins

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.

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Ingredients

Nutrition

Directions

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

5 5

Ok, this is a lot of work - but sooooooooooooooooooo worth it. I darn well almost at this whole thing by myself! Had to make another one, as I had guests coming for dinner. (Hey - the first one was "practice" ROFL) Obviously, I'd make this again. (As I did, and I had to because I couldn't serve guests one that was 3/4 eaten!) Thank you Pattikay for sharing this!

5 5

Thank you Pattikay! I didn't use the pinto beans, but love the cumin!

5 5

I made the salsa picante a day ahead to blend the flavors together and I strongly suggest to do so as it intensifies in flavor and it will save you a bit of time as this complete recipe is labour intensive, the salsa is an over-the-top recipe and I will make it again mixing some jalapeno peppers with the chilies, I used Velveeta cheese for the cheese sauce which worked out well, I like a creamy sauce for this kind of recipe and I do recommend increasing the sauce ingredients slightly as there was barely enough for the layering, all in all this is a wonderful recipe and one my family enjoyed. thanks Pattikay!...Kitten