Tex-Mex Gooey Casserole
Ingredients
- 1 tbsp olive oil
- 1 cup chopped yellow onions
- 0.5 lb ground beef
- 0.5 lb beef stew meat, diced small
- 1 tbsp chopped garlic
- 1 tbsp chili powder
- 1 tsp ground cumin
- 0.5 tsp salt, to taste
- 0.3 tsp freshly ground black pepper
- 2 tbsp tomato paste
- 2 cup fresh tomatoes, peeled, seeded, and chopped
- 1 0.5 cup beef stock
- 5 large flour tortillas
- 1 cup grated Cheddar cheese
- 1 cup grated Monterey Jack cheese
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 9×9×2-inch square baking dish.
- 2
In a large skillet, heat the oil. Sauté the onions for 3 to 4 minutes. Add the ground beef and stew meat; cook for 3 to 4 minutes. Stir in the garlic, chili powder, and cumin; season with salt and pepper.
- 3
Stir in the tomato paste, then the tomatoes and beef stock. Simmer for 30 minutes, stirring occasionally. Remove from heat and cool.
- 4
Spoon a couple of tablespoons of the chili on the bottom of the baking dish. Lay 2 tortillas over it. Sprinkle with Cheddar and Monterey Jack. Repeat the layering of chili, tortillas, and cheese until all ingredients are used — the top layer should be cheese.
- 5
Bake until the cheese is melted and bubbling, about 10 to 12 minutes. Cool slightly before cutting into squares and serving.