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Mexican Spicy Beef Tortilla

Mexican Spicy Beef Tortilla created by pattikay in L.A.

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.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@pattikay in L.A.
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@pattikay in L.A.
Contributor
"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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  1. CHILI SPICE
    Thank you Pattikay! I didn't use the pinto beans, but love the cumin!
    Reply
  2. pattikay in L.A.
    Mexican Spicy Beef Tortilla Created by pattikay in L.A.
    Reply
  3. Kittencalrecipezazz
    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
    Reply
  4. Mimi Bobeck
    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!
    Reply
  5. Miss Erin C.
    This was fantastic! I did omit the beans and corn- DH doesn't eat either. I will make this again...and again and again!
    Reply
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