Taco con guiso de carne y queso

Taco Casserole with Beef and Cheese          Serves 6

Cook together in a heavy skillet:

  • 1 tbsp. extra-virgin olive oil
  • 1 small spanish onion, chopped small (not a dice)
  • 6 sweet peppers, seeded & ribbed, chopped small (not diced)OLYMPUS DIGITAL CAMERA
  • 8 oz. quality ground beef

While beef with aromatics are cooking, prepare:

  • 8 small corn tortillas, divided 6/2
  •  2 tbsp.  extra-virgin olive oil (evoo)

Cut 6 of the tortillas into 1″x1″ slices and toss together in a bowl with 2 tbsp. evoo.  Preheat a heavy skillet then add tortilla slices and heat through until hot, but not crisp.  Place the remaining 2 tortillas in a food processor and pulse until they are processed to coarse crumbs.

  • 15 oz. can S&W Premium black beans, drained and rinsed
  • 1 tbsp. Jalapeño pickled peppers, chopped (more if you like hotter) toss with black beans
  • 3 0z. each, sharp cheddar, queso fresco and Monterey jack cheese (reserve 1/4 cup)
  • 10 oz. can Old El Paso enchilada sauce (or your favorite)
  • 4 0z. can of sliced olives
  • 1 ripe avocado, peeled and sliced
  • 1/2 cup sour cream (low fat is okay, not non fat)
  • 1/2 cup diced fresh tomato (we prefer grape tomatoes, sliced in half)
  • Cilantro for garnish (optional)

Assembly

  1. Assemble in a lightly-greased deep casserole dish, in layers, beginning with 3 tbsp enchilada sauce, then cheese, beans, cooked meat, warmed tortilla slices, repeating to end with enchilada sauce.
  2. Top with reserved cheeses and sliced olives.
  3. Heat in a preheated 350°F oven for 30-35 minutes.
  4. Finish with avocado slices, fresh tomato, cilantro and sour cream.
  5. Serve with citrus rice (see recipe under cloud “Rice Dishes”
  6. Comer y disfrutar.  Eat and enjoy!
This entry was posted in Beef, Cheese, Cookbook, Quick -Easy, QUICK FIXES, Taste Proven Recipes, What's for Dinner? Yum!. Bookmark the permalink.

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