- Ready In:
- 1 lb ground beef
- 1 tablespoon chili powder
- 2 (14 1/2 ounce) cans diced tomatoes
- 12 corn tortillas
- 2 cups salsa
- 4 cups cheddar cheese, shredded
- place ground beef in a large saute pan and cook, over medium heat for 10 minute dump into a colander and let fat drain off, and then put it back into the saute pan and add the chili powder and tomatoes and stir until combined.
- preheat oven to 350. spoon 1/3 of beef mix into 9X13 in pan and spread around the bottom. use four tortillas breaking them up where necessary to cover meat. then repeat with meat spread and then pour 1/2 cup salsa over that. then sprinkle 1 1/2 cups of the cheese over top/ form another layer of tortillas and then top with meat salsa and cheese. form last layer of tortillas and top with remaining cup of salsa and the rest of the cheese.
- bake off for 30 minutes, remove from oven and let it rest for 10 minutes before serving it.
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There are lots of dishes in this vein. This was pretty decent, though. I'll be generous and give it four stars, since it lasted me for maybe 4 separate dinners, and it still tasted good. I made it almost exactly as written. I used homemade tortillas (from a bag of "masa harina de maiz"), and 85% lean ground beef (which took about 12 minutes to brown, not 10 as written). I used one can of diced tomatoes and one can of "petite diced" tomatoes which I bought by mistake - no difference in the final results, though. And for the salsa, I used La Victoria "Salsa Suprema", mild. I got the layers almost exactly correct, but all the ingredients were used. One interesting thing about this recipe is that I'd never heard or thought of using a colander to drain the fat from browned ground beef.