Mexican Spicy Beef Tortilla

READY IN: 1hr 10mins




  • 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.